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Key Lime Pie Extraordinaire

 

Key Lime Pie is one of the tastiest and easiest pies ever!

Key Lime Pie is one of the tastiest and easiest pies ever! It never disappoints!

Key lime pie is one of those quintessential Southern desserts. I learned to make this pie when I was about 7 years old in my grandmother’s kitchen! This is one of those recipes that gets passed down through the generations.

For my version of this classic recipe, I decided to put my own spin on things by making the crust from some of the best nuts imaginable. The tart taste of the pie with the flour-less nutty crust is sublime (no pun intended). You will never go back to the graham cracker crust one you have tasted this combination.

To skin hazelnuts, toast nuts for 5 to 10 minutes (watching closely so that nuts do not burn).  During this time the nut will swell.  The brittle skin will not stretch and will crack.  Remove from oven and set aside for at least 20 minutes.  Rub nuts together in hands to remove skin.

To aid in juicing the key limes, heat in microwave for 1 minute.

This recipe is featured in my Tracking the Outdoors In cookbook. Check it out for tons of other great recipes, stories, and sustainable living tips!

Find more recipes at the Weekend Potluck!

Putting a new twist on an old classic. You thought you loved Key Lime Pie before, just wait til you try my version!

Putting a new twist on an old classic. You thought you loved Key Lime Pie before, just wait til you try my version!

Key Lime Pie Extraordinaire

Ingredients

Pie Ingredients

  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 1 tbsp grated lime zest

Flourless Crust Ingredients

  • 1/2 cup hazelnuts, toasted and finely chopped
  • 1/2 cup pecans, toasted and finely chopped
  • 2 tbsp honey
  • 1 tbsp butter, melted
  • 1 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch salt

Instructions

  1. Preheat over to 350 degrees.

  2. Combine chopped nuts, cinnamon, nutmeg, and salt in a small bowl.

  3. Whisk melted butter and honey in another small bowl.

  4. Add nut mixture to the butter.  Mix well.  Press mixture into pie plate and bake for 10 minutes in preheated oven.

  5. Meanwhile, combine condensed milk, sour cream, lime juice, and lime zest to a medium bowl.  Mix well and pour over prepared crust and place in preheated oven for 5 to 8 minutes, or until small bubbles surface on pie.  It may not look done, but remove from oven and allow to cool.  Cover and place in refrigerator for at least 6 hours.  Serve with Basic Whipped Cream and top with a slice of lime.

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