Key Lime Pie Recipe
Delight in this refreshing Key Lime Pie Recipe featuring a macadamia crust and zesty lime filling.
Equipment
- Food processor
- 9-inch Pie Dish
- Whisk
- Mixing Bowl
Ingredients
Graham Cracker Macadamia Crust
- 11 full-sheets graham crackers about 160g
- ½ cup salted macadamia nuts I use roasted
- 2 Tablespoons granulated sugar 25g
- 5 Tablespoons unsalted butter melted, 71g
Filling + Topping
- 28 ounces 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
Main 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. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. Press mixture into a 9-inch pie dish.
- Pre-bake crust for 8 minutes. Remove from oven and leave 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 before refrigerating.
- Garnish as desired.
- Store leftovers in the refrigerator for up to 1 week.
Notes
For a richer flavor, consider using freshly squeezed key lime juice.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 190mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 450IUVitamin C: 3mgCalcium: 100mgIron: 1mg
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