Key Lime Pie Recipe
This Key Lime Pie Recipe features a creamy filling and a delicious graham cracker macadamia crust, perfect for a refreshing dessert.
Equipment
- food processor
- 9-inch pie dish
- mixing bowl
- whisk
Ingredients
Graham Cracker Macadamia Crust
- 11 full sheets graham crackers about 160g
- ½ cup salted macadamia nuts roasted
- 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: Pulse the graham crackers and macadamia nuts together into coarse crumbs. Stir in the sugar and add the melted butter, then combine until thick and sandy. Press into a 9-inch pie dish.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk together sweetened condensed milk, lime juice, and egg yolks. Whisk in lime zest. Pour into warm crust.
- Bake the pie for 18–20 minutes until slightly jiggly in the center. Allow to cool completely, then 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. Baked and cooled pie freezes well for up to 3 months; thaw overnight in the refrigerator.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 21gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg
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