No Bake Key Lime Pie with Graham Cracker Almond Crust

My Aunt Karen’s absolute hands-down favorite pie. I am required to make this exact key lime pie recipe for her every Thanksgiving, or I’m uninvited (though I have yet to test this theory).

Limes remind me of a refreshing cool beverage on a hot summer evening. But the funny thing is, citrus season is in the winter. Maybe so you can get your vitamin C just when you need it most?

Here’s my Twist

I have tried every possible crust; from gingersnaps, to graham crackers, to just almonds. And I have determined that a mix of those nutty almonds and sweet, mild graham crackers add the perfect texture and flavor to compliment the smooth, tangy filling in this key lime pie recipe.

So let’s get started!

Tools you will need:

• a 9 inch springform pan or pie dish
• a food processor
• an electric mixer (you can let this one do all the work for you, or in a pinch this simple one will do the trick – I have gone either way)

Ingredients

For the crust, you’ll need:

• 1 3/4 cups graham crackers, crushed (about 1 1/2 packs of cookies)
• 1/4 cups almonds, toasted
• 21/2 tbsp sugar
• 8 tbsp salted butter, melted (1 stick)
• 1 large egg yolk

For the filling you’ll need:

• 1 can condensed milk (14 oz)
• 8 oz cream cheese (full fat please)
• 1/3 cup fresh squeezed lime juice (if you can’t find key limes, regular limes will do)
• 1 Tbsp lime zest

For the whipped cream topping, you’ll need

• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 cup sugar or honey (milk and honey just sounds holy)

Key Lime Pie Recipe

For the crust:

1. Set the oven to 275 degrees and toast the almonds for about 5 minutes. This heightens the flavor. Allow them to cool. Change the temperature to 375 degrees.
2. Grind the almonds in a food processor. Then place the graham crackers in a plastic bag and crush them until you have course crumbles.
3. Mix all the crust ingredients together in a medium-sized bowl. Press the mixture into the bottom and up the sides of your pie dish or tart pan.
4. Bake the crust in the 375 degree oven for 15-20 minutes checking to make sure it sets a bit. Allow to the crust cool.

For the filling:

1. Mix your cream cheese, lime juice, condensed milk, and lime zest with an electronic mixture until it is combined and creamy.
2. Spread over the crust in an even layer and set in the fridge to chill, covered, for at least 2 hours or overnight.

For the fresh whipped cream:

1. Mix the heavy whipping cream, sugar or honey and vanilla on high speed until stiff peaks form.
2. You can spread over your chilled filling. But I like to spoon the whipped cream into a plastic resealable bag, cutting about 1/4- 1/3 inch slice off one of the bottom corners. Then I pipe it in swirls across the top of the key lime filling.

Enjoy!

Feel free to garnish with slices of lime, lime zest, some edible flowers or a sprig of mint. Your guests will be delighted.

Drop a line to let us know how it goes, and check out the rest of our pie recipes.

Tips:

• Start with the crust since you’ll need to bake and cool it first. I often do this the night before and then loosely cover it until the next day when I’m ready to assemble.
• To crush your graham crackers, you can use the bottom of a mug, or you can roll over them with a rolling pin.
• When you are making the crust, make sure to press the corners in well; you don’t want a thick corner that is impossible to cut through and even harder to chew! Make the crust layer thin and even. (You may have extra crust – which would be delicious over some vanilla ice cream (just bake it first).
• Make sure you’re cream cheese is warm – I like to put it in the microwave for a few seconds to make sure it is really soft. This allows the filling to get really smooth.
• Place the heavy whipping cream and the metal mixing bowl you will be using into the freezer for about 15 minutes. Trust me – it will whip in no time flat if you do this. Warm heavy cream is like a soft handshake. Both are worthless.
• When serving, cut the pie with a sharp knife, as the crust is more like a cookie in texture.
• Eat it right away or refrigerate it- it should last for at least 2 days in the fridge. To store, lock the spring-form side piece back around it, and cover it with foil or plastic wrap.