Key Lime Pie for Passover

Joan Hocky
Recipe by
Joan Hocky

Want a break from all the chocolate and fruit slices at the end of your seder, or a special dessert during Passover that’s a bit more spring-like in taste and appearance? Here’s an easy, fool-proof key lime pie with a matzah meal crust that is delicious!

This pie has been my required contribution at family events for years. I resisted sharing the recipe for a long time, mostly because I didn’t want to admit how easy it was to make. In fact, the original recipe from which this was adapted was a Blue Ribbon first-place winner in the “Quick and Easy” category at the National Pie Championship of the American Pie Council (bet you didn’t know that was a thing!)

This crust is almost as good as the original graham cracker one. If you have nut allergies, you can leave out the almonds, and if you can’t do milchig (dairy) at your seder, this is a lovely finish to a Passover dairy brunch or dinner.

4 egg yolks, beaten
Two 14-ounce cans sweetened condensed milk (see below for kosher for Passover directions)
1 cup key lime juice (regular limes are fine, just make sure it’s fresh-squeezed.)
3/4 cup sliced almonds, walnuts or hazelnuts, toasted [place nuts on cookie sheet in 350ºF oven for 10-15 minutes until lightly colored, then cool completely.]
2/3 cup sugar
2/3 cup matzah cake meal (I use gluten-free)
8 tablespoons (1 stick) butter, melted and cooled slightly.

For the Crust

  1. Preheat oven to 350ºF with rack in middle.
  2. Pulse almonds, sugar, matzah cake meal, and salt in a food processor until finely ground. (If you don’t have a food processor, you can mix all ingredients thoroughly by hand.)
  3. Transfer to a bowl and stir in butter until combined well.
  4. Press lightly onto bottom and up side of pie pan, preferably deep dish.
  5. Bake until crust is firm and a shade darker, 12 to 15 minutes.
  6. Cool crust completely in pan on a rack.

For the Filling

  1. Preheat oven to 375º F.
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into cooled pie shell.
  3. Bake in preheated oven for 15 minutes or until bubbles just start to form. Remove from oven, garnish with lime zest and allow to cool.

To make kosher for Passover sweetened condensed milk, combine 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine.