Key Lime Pie with Nut Crust
A delicious dessert that is easy to make and eat! The toasted nutty pie crust is a delightful contrast to the sweet tart filling. Every bite reminds me of wonderful warm summer days.
Equipment
- 9 inch Round Pie Pan
- Food Processor
- Grater or rasper
Ingredients
Nut Crust
- 1/2 cup (50g) shelled walnuts
- 1/2 cup (65g) shelled pecans
- 1 sleeve Ritz crackers (or your favorite butter crackers) 1 sleeve equals approx 35 crackers
- 1/4 cup (55g) brown sugar, packed
- 5 Tbsp. unsalted butter, melted
- pinch of salt
Pie Filling
- 2 cans sweetened condensed milk (14 oz./396g can size)
- 1 cup (285g) plain Greek or Indian yogurt
- 3/4 cup (172g) fresh squeezed lime juice
- zest from 3 to 5 limes grate the zest before juicing the lime
Topping (optional)
- whipped cream
- lime zest or thinly slice lime
Instructions
Making the Nut Crust
- Gather all the ingredients. Preheat oven to 375°F (190°C)
- Place walnuts and pecans into the food processor and blitz a few times. Add in crackers and process till they resemble coarse crumbs. Add in sugar , melted butter and pinch of salt. Mix to combine.
- Pour mixture into a pie pan. The moistened mixture should clump together when pressed. Press and pat the mixture firmly into the pan till about 1/4 inch (~6mm) thick. Work on the sides first.
- Bake in the preheated oven for about 10 to 15 minutes, until the crust is lightly toasted. Remove and set aside to cool. Lower the oven to 350°F (177°C) and start putting together the filling.
Making the Filling
- In a large bowl, put in all the ingredients - condensed milk, yogurt, lime juice and zest and mix well.
- Pour mixture into the pie crust. Tap the pan gently to settle the filling. Bake in preheated oven for 15 to 18 minutes, until the filling is a bit wobbly but set. Set on rack to cool. Then refrigerate to chill the pie thoroughly before garnishing and serving.
Garnishing and Serving
- When it has completely cooled down, slice and serve.
- Optionally, you can add whipped cream, and or garnish with lime zest or slices before serving.
Notes
The pie tastes best on the day it's assembled to prevent soggy crust. You can make the crust ahead (make till step 4 of recipe). All you have to do is assemble and bake before eating.
fabfoodflavors.com/key-lime-pie-with-nut-crust