Key Lime Pie
A refreshing key lime pie recipe that combines tangy lime, rich condensed milk, and a unique macadamia crust for a sublime dessert experience. Add a little sunshine to your sweet treats!
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Servings: 12
Calories: 453kcal
Ingredients
Crust
- 11 full-sheet graham crackers
- ⅔ cup salted macadamia nuts, preferably roasted
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
Filling
- 28 oz sweetened full-fat condensed milk
- 1 cup key lime juice
- 4 large egg yolks
- 1 ½ tsp key lime zest (optional)
Topping
- Key lime zest, lime slices, macadamia nuts, whipped cream, meringue (all optional for garnish)
Instructions
Make the Crust
- Heat your oven to 370°F and place the oven rack in the center.
- Blend graham crackers and macadamia nuts in a food processor to coarse crumbs.
- Combine in a bowl with sugar and melted butter until evenly mixed.
- Press into a 9-inch pie plate and pre-bake for 9-10 minutes. Keep the oven on.
Make the Filling
- Reduce oven temperature to 350°F.
- Whisk egg yolks, lime juice, and condensed milk until smooth, then mix in lime zest. Pour the key lime filling into the crust.
Bake
- Bake for 20 minutes until the center is mostly set but slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 1 hour.
Serve
- Garnish with whipped cream and lime slices or zest.
Notes
- Use a flat-bottomed cup to even out the crust. Smooth the edges with a spoon for sturdier slices.
- If key limes are unavailable, a 50/50 mix of regular lime and lemon juice works well.
- Add toasted coconut flakes or a berry coulis for a twist.
- The crust and filling can be premade and stored. Pie can be frozen for up to 3 months or refrigerated for a week.
Nutrition
Calories: 453kcal | Carbohydrates: 22g | Protein: 8.5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 145mg | Sodium: 205mg | Potassium: 326mg | Fiber: 1g | Sugar: 42g | Calcium: 353mg | Iron: 1mg
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