Key Lime Pie
A creamy key lime pie with a crisp nutty crust and bright citrus flavor. This simple recipe delivers a smooth, silky filling with the perfect balance of sweet and tangy in every bite.
Ingredients
Crust
- 11 sheets graham crackers, crushed
- ½ cup macadamia nuts, roasted
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Filling
- 28 oz sweetened condensed milk full fat
- 1 cup key lime juice fresh preferred
- 4 large egg yolks room temperature
- 1 tsp key lime zest
Garnish
- lime zest for topping
- lime slices cut into quarters
- macadamia nuts for garnish
- whipped cream or meringue optional topping
Instructions
- Preheat your oven to 177°C (350°F) to ensure even baking.
- In a food processor, pulse graham crackers and macadamia nuts into coarse crumbs. Transfer to a bowl and mix in sugar.
- Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture firmly into a 9 inch pie dish, covering the bottom and sides evenly.
- Pre-bake the crust for 8 minutes, then remove from oven and keep the oven on.
- In a large bowl, whisk sweetened condensed milk, egg yolks, and lime juice until smooth and slightly thickened. Stir in lime zest.
- Pour the filling into the warm crust and spread evenly.
- Bake for 18 to 20 minutes until the center is set but slightly jiggly.
- Cool the pie completely at room temperature, then refrigerate for at least 1 hour until firm.
- Add garnish such as whipped cream, lime zest, or nuts before serving.
Notes
Use fresh key lime juice for the best flavor. Avoid overbaking to keep the filling creamy. For a variation, you can substitute regular limes if key limes are unavailable. Chill longer for a firmer texture and enhanced taste.
Nutrition Facts (Per Serving)
- Calories: 420
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Sugar: 38g
- Protein: 8g
- Cholesterol: 135mg
- Sodium: 220mg