The Best Key Lime Pie Recipe You'll Ever Make
This key lime pie recipe combines a zesty key lime filling with a buttery graham cracker and macadamia nut crust. Easy to make, naturally gluten-free, and perfect for any dessert lover!
Ingredients
- 11 (about 160g) full-sheet graham crackers
- 1/2 cup (62g) salted macadamia nuts, roasted
- 2 tablespoons (25g) granulated sugar
- 5 tablespoons (71g) unsalted butter, melted
- 28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk
- 1 cup (240ml) key lime juice
- 4 large egg yolks
- 1 teaspoon key lime zest
- Optional garnish: whipped cream, lime zest, quartered lime slices, macadamia nuts, or meringue
Instructions
- Preheat your oven to 350°F (177°C).
- Make the crust: In a food processor, pulse the graham crackers and macadamia nuts into coarse crumbs. Combine with sugar and melted butter in a bowl, mixing until sandy and thick. Press the mixture into a 9-inch pie dish, making sure the crust is even and well-packed along the bottom and sides.
- Pre-bake the crust: Bake for 8 minutes. Remove from the oven but keep the oven on for the filling.
- Prepare the filling: In a medium bowl, whisk the sweetened condensed milk, key lime juice, egg yolks, and zest until smooth and creamy. Pour the filling into the warm crust.
- Bake the pie: Bake the pie for 18–20 minutes, or until the center is mostly set with a slight jiggle. Let the pie cool entirely on a wire rack.
- Chill: Refrigerate for at least 1 hour (or up to 3 days) before serving.
- Garnish and serve: Add optional toppings like lime zest, whipped cream, or crushed macadamia nuts for the perfect finishing touch.