Key Lime Pie Recipe
Delicious Key Lime Pie Recipe with a graham cracker macadamia crust and creamy filling.
Equipment
- Food Processor
- Glass Mixing Bowl
- 9-inch Pie Dish
- citrus zester
- Citrus Juicer
- whisk
Ingredients
Graham Cracker Macadamia Crust
- 11 full-sheets graham crackers about 160g
- ½ cup salted macadamia nuts I use roasted (about 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
Instructions
- 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. Stir in the sugar and add the melted butter until combined. Pour the mixture into an ungreased 9-inch pie dish and pat down to form 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. 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
You can prepare and pre-bake the crust up to 2–3 days in advance. The filling can also be mixed up and stored in advance. Baked pie freezes well for up to 3 months.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 320mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 25mgCalcium: 15mgIron: 5mg
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