Recipes Desserts Pies & Tarts Cream and Custard Pies Key Lime Pie with Chocolate-Almond Crust 5.0 (672) 4 Reviews "I've learned how to bake without proper tools, but nothing replaces the Microplane for doing things like grating lime zest," says teen blogger and dessert aficionado Elissa Bernstein. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Crumbly chocolate almond crust brings this traditional key lime pie to a whole new level. Photo: © John Kernick Active Time: 30 mins Total Time: 1 hr Yield: 1 10-inch pie Cook Mode (Keep screen awake) Ingredients Crust 6 tablespoons unsalted butter, melted, plus more for greasing 1 cup chocolate graham cracker crumbs (from 9 whole crackers) 1/2 cup finely ground almonds 1/3 cup sugar Filling 1 1/4 cups fresh lime juice, preferably key lime juice (from 25 key limes) 1 teaspoon finely grated lime zest Two 14-ounce cans sweetened condensed milk 2 large eggs at room temperature, lightly beaten Whipped Cream 1/2 cup cold heavy cream 1/2 cup cold sour cream 2 teaspoons sugar Key lime slices, for garnish (optional) Directions Make the crust Preheat the oven to 375° and butter a 10-inch glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature. Meanwhile, make the filling In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight. Make the whipped cream In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices and serve. Originally appeared: January 2012 Rate It Print