Classic Key Lime Pie
With an almond shortbread crust, zesty lime filling, and fresh whipped cream topping, this easy key lime pie is a refreshing must-have dessert for pie lovers!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 4 hours hours 45 minutes minutes
Author: Lori Vaughn
Crust
- 1 cup shortbread cookie crumbs (6-8 cookies)
- 1 cup sweetened shredded coconut
- 1 cup raw sliced almonds
- 5 TB melted butter
Filling
- 2 14 oz cans sweetened condensed milk
- 1 cup lime juice
- ½ cup sour cream
- 4 egg yolks
- 2 tsp lime zest
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Crust
Put shortbread cookies in a food processor or blender and pulse until it becomes fine crumbs. It should yield 1 cup of cookie crumbs.
Add almonds and coconut. Pulse again until fine. It's okay if there are a couple small chunks. Mix in butter till combined well.
Add this picture to a pie dish. Press tightly into bottom and sides.
Bake at 350° F for about 15 minutes or until slightly golden. Then set aside.
Filling
Whisk together egg yolks and then add remaining ingredients and whisk together well.
Pour into the baked pie crust.
Bake at 350 for 15-20 minutes. it's done when it's slightly jiggly, but firm on top. It will keep baking in the pan when you pull it out.
Cool completely and then let it continue to set in the fridge for at least 4 hours, or overnight.
Garnish
Make the whipped cream by prepping beaters and a bowl in the freezer to chill. Starting on low, beat the heavy cream and sugar together then slowly increase the speed and beat on medium high until soft peaks form.
Prior to serving top with whipped cream and lime zest.
Additional topping ideas:
- Lime slices
- Shortbread crumbs
- Sliced almonds