Mountain Fountain Key Lime Pie Recipe

Prepare crust ingredients

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan with removable bottom or a 9-inch pie plate.

Combine graham cracker crumbs, finely chopped candied hazelnuts, granulated sugar, and sea salt in a large bowl and stir to distribute evenly.

Pour melted butter over crumb mixture and mix with a spatula until evenly moistened and the texture holds together when pressed.

Press the mixture evenly into the bottom and up the sides of the prepared pan (use the bottom of a measuring cup for even compaction). Bake on a sheet pan for 10–12 minutes until set and fragrant. Remove from oven and allow to cool while preparing filling. Leave oven at 350°F if you plan to bake the filled pie briefly (see filling).

In a medium bowl whisk together egg yolks and whole egg until smooth and slightly thickened.

Add sweetened condensed milk, fresh key lime juice, lime zest, and sea salt to the eggs. Whisk until fully combined and smooth. Taste carefully; mixture should be decidedly tangy but balanced with sweetness.

Pour the filling into the cooled crust. Smooth the top with an offset spatula.

Bake at 350°F (175°C) for 12–15 minutes, or until the filling is set at the edges but still slightly jiggly in the center (residual heat will finish it). Remove from oven and cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours (ideally 4–6 hours or overnight) until fully chilled and firmer.

While the pie chills, make candied hazelnuts. In a small heavy skillet or saucepan, combine granulated sugar and 2 tablespoons water over medium heat. Stir until the sugar dissolves, then stop stirring and allow to simmer gently until the syrup turns a deep amber (watch closely to avoid burning).

Carefully add the hazelnuts to the caramel, stirring quickly to coat them evenly. Once coated and fragrant, pour the nuts onto a parchment-lined sheet and spread into a single layer. Let cool completely, then roughly chop half for folding into the crust (if not already used) and break the rest into pieces for garnish.

If you used some candied hazelnuts in the crust ingredient list above, reserve an appropriate portion for garnish; the rest should have been incorporated into the crust mixture earlier.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes to help the cream whip faster.

In the chilled bowl, combine heavy cream and powdered sugar. Whip to soft peaks with a hand mixer or stand mixer on medium speed.

Gently fold the sour cream, vanilla extract, and salt into the whipped cream until smooth and homogeneous. Taste and adjust sweetness if needed. Keep chilled until assembly.

When the pie is fully chilled and set, spread the sour cream whip evenly over the surface, leaving a thin ring of exposed crust if desired for presentation.

Warm the local honey slightly (10–15 seconds in the microwave) so it’s pourable but not hot. Drizzle the honey in a thin spiral or zigzag over the sour cream layer—use about 1 tablespoon to lightly sweeten and the remainder for garnish plates or additional drizzling.

Scatter the chopped candied hazelnuts over the top for crunch, reserving some larger pieces for focal points.

Garnish with pea tendrils arranged delicately on top and finish with the reserved 1 teaspoon lime zest over the pie for bright aroma.

Chill assembled pie for 15–20 minutes before slicing to allow the topping to settle, then slice with a hot, clean knife for neat wedges.

Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days (honey drizzle and pea tendril garnish are best added just before serving).