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Key Lime Pie + Macadamia Graham Cracker Crust

Key Lime Pie + Macadamia Graham Cracker Crust

Key Lime Pie + Macadamia Graham Cracker Crust | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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!

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Yields8 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

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
 garnish: lime zest, lime slices, macadamia nuts, whipped cream

1

Preheat oven to 350°F (177°C).

2

Make the crust: Using a food processor, 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.

3

Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into warm crust.

4

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.

5

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Notes
6

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.

 

Recipe Resource: Sally's Baking Addiction

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
 garnish: lime zest, lime slices, macadamia nuts, whipped cream

Directions

1

Preheat oven to 350°F (177°C).

2

Make the crust: Using a food processor, 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.

3

Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into warm crust.

4

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.

5

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Notes
6

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.

Key Lime Pie + Macadamia Graham Cracker Crust

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