Name: KEY LIME PIE WITH MACADAMIA GRAHAM CRACKER CRUST
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 9 full-sheet graham crackers; ½ cup salted macadamia nuts (roasted); 1 tbsp granulated sugar; 5 tbsp unsalted butter, melted; 2 (14 oz cans) full-fat sweetened condensed milk; 1 cup key lime juice; 1 large egg yolks; Lime zest, lime slices, macadamia nuts, whipped cream, to garnish; Food processor; Pie dish; Large bowl; Cutting board; Knife

KEY LIME PIE WITH MACADAMIA GRAHAM CRACKER CRUST

Author

Jason Glover

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Amazing key lime pie with only 3 ingredients that will rock your socks off! Once you try this delicious dessert you and your family will want more!

KEY LIME PIE WITH MACADAMIA GRAHAM CRACKER CRUST

Ingredients

Graham Cracker Macadamia Nut Crust

9 full-sheet graham crackers
½ cup salted macadamia nuts (roasted)
1 tbsp granulated sugar
5 tbsp unsalted butter, melted

Filling & Topping

2 (14 oz cans) full-fat sweetened condensed milk
1 cup key lime juice
1 large egg yolks
Lime zest, lime slices, macadamia nuts, whipped cream, to garnish

Tools

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Directions

Preheat oven to 350°F.
To make the crust, use a food processor to pulse the graham crackers and macadamia nuts together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
To make the filling, whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into the warm crust.
Bake the pie for 15-20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Recipe Note

Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months– thaw overnight in the refrigerator.