Key Lime Pie Recipe
Delicious Key Lime Pie with a graham cracker macadamia crust and sweet lime filling.
Equipment
- oven
- Food Processor
- whisk
- Pie dish
- Mixing Bowl
Ingredients
Graham Cracker Macadamia Crust
- 11 full-sheet graham crackers about 160g
- ½ cup salted macadamia nuts I use roasted (62g)
- 2 Tablespoons granulated sugar 25g
- 5 Tablespoons unsalted butter melted (71g)
Filling + Topping
- 28 ounces full-fat sweetened condensed milk two 14-ounce cans (793g)
- 1 cup key lime juice (240ml)
- 4 large egg yolks
- 1 teaspoon key lime zest
- garnish lime zest, quartered lime slices, macadamia nuts, whipped cream, or meringue topping
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy.
- Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together. Whisk in the lime zest. Pour into warm crust.
- Bake the pie for 18–20 minutes or until only slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. Cover and chill for at least 1 hour before serving.
- Garnish as desired.
- Store leftovers in the refrigerator for up to 1 week.
Notes
For more shaping technique tips for the crust, see the graham cracker crust recipe page.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 1mg
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