American Pie Council

Alisha Harland

To Die for Key Lime Pie – Alisha Harland
Almond Crust
• 1 1/2 cups graham cracker crumbs
• ½ cup chopped slivered almonds- ground and leave some slivered for texture
• ¼ cup sugar
• ¼ cup butter, melted
• Almond extract just a tad
• 4 egg yolks
• Two cans of nestle condensed milk sweet
• ¾ cup of key limes- can be fresh in this pie I use Nellies Key lime from Publix
Put all ingredients into bowl – stir until consistency is useable to put into pie dish. Put into a pie dish and make sure all the sides are covered. You are able to add more ingredients if you have a larger pie dish. Set aside make sure cooled completely before adding filling
Add all ingredients into a bowl- Wisk at a high rate.
Once crust is cool add filling
• Set oven at 350 degrees
• Put pie in oven for 45 minutes – the center of the pie should slightly wiggle but not be like jello.
• Put straight from oven into freezer for a few hours- do not forget this step
• Take from freezer put into fridge overnight- needs to cool for at least 24 hours
How to finish off your pie!
Whipped Cream –
This is where you can cover the whole pie or just the edges, be creative!
• 2 cups Heavy Cream
• 4 tablespoons of sugar
• Add a splash or two of good vanilla extract