Key Lime Pie

by Casa Cebadillas
(Torrox Pueblo, Spain)

1¼ cup graham cracker crumbs or digestive biscuits crumbs
1 TB roasted almonds
¼ cup dark brown sugar or date sugar
¼ lb butter
4 egg yolks
1 can sweetened condensed milk (14 oz.)
4 oz. key Lime juice
After trying several variations, we found this recipe produced the best, consistent and easily served pie!

In a food processor, process the graham or digestive crackers until they are crumbs. Add almonds and process until all resembles a course meal. Add ¼ cup sugar. Pulse again until all is incorporated. Pour into a mixing bowl, add melted butter and stir. Immediately put contents into a pie tin.


Pat crust and cover all areas. You can use a second pie tin to help distribute the crust evenly by placing over the crumbs and pressing down. Place crust in the refrigerator while preparing the filling.
For the filling, add 4 egg yolks and condensed milk to a clean mixing bowl. Using a wire whisk or hand held beater to thoroughly incorporate eggs and condensed milk. Now, remove crust from refrigerator and have handy a rubber spatula because this process goes quickly. Pour in the Key Lime juice and beat until the mixture becomes thickened. This will happen fairly quickly. Now pour the contents into the prepared crust and refrigerate. To serve, loosen the pie from the pan (this is why the silicon is fantastic), slice and serve with fresh whipped cream. At Casa Cebadillas we garnish with a little Pirate Flag and a wedge of lime.

NOTE - Using raw eggs. Many people are surprised that this filling is not cooked in a conventional oven. The eggs are “cooked” by the lime juice, similar to the Mexican dish ceviche where the lime juice cooks the raw fish. In Spain, eggs are irradiated and do not have the risk of salmonella. I do not suggest using farm fresh eggs for this dessert.

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Want to learn how to make Spanish Cuisine hands on? Make your next holiday a culinary vacation in beautiful Spain.