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Key Lime Pie Recipe 2

Key Lime Pie Recipe

This key lime pie combines a rich, buttery graham cracker and macadamia nut crust with a smooth, tangy lime filling.
The dessert strikes a balance between sweet and tart, making it refreshing without being overly heavy.
Because it requires chilling, it is an excellent make-ahead option for gatherings and special occasions. The texture becomes firm yet creamy after refrigeration, allowing for clean slices and an elegant presentation.
Overall, it is a dependable, crowd-pleasing dessert that delivers bold citrus flavor with minimal fuss.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling time 2 hours 45 minutes
Total Time 3 hours 35 minutes
Servings: 10
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Macadamia Crust
  • 11 full-sheet graham crackers about 160 g
  • 1/2 cup salted macadamia nuts roasted
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted
Filling + Topping
  • 28 ounces full-fat sweetened condensed milk
  • 1 cup key lime juice
  • 4 large egg yolks
  • 1 teaspoon key lime zest
  • Optional garnish: lime zest lime slices, macadamia nuts, whipped cream, or meringue

Equipment

  • Food processor
  • Medium mixing bowl
  • Whisk or electric mixer
  • 9-inch pie dish
  • Oven
  • Wire rack
  • Refrigerator

Method
 

  1. Preheat the oven to 350°F (177°C).
  2. Pulse the graham crackers and macadamia nuts in a food processor until coarse crumbs form, leaving a few small nut pieces for texture. Transfer the crumbs to a bowl, stir in the sugar, then add melted butter and mix until the texture resembles damp sand.
  3. Press the mixture into the bottom and up the sides of an ungreased pie dish, using gentle, even pressure so the crust holds together without becoming too compact. Pre-bake the crust briefly until lightly set, then remove it from the oven while keeping the oven on.
  4. Whisk together the sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth and fully combined. Pour the filling into the warm crust and spread evenly.
  5. Return the pie to the oven and bake until the filling is mostly set but still slightly jiggly in the center. Remove from the oven and allow it to cool completely on a wire rack.
  6. Once cooled, cover and refrigerate for at least an hour or until fully chilled and firm. Garnish as desired before serving.

Notes

Key lime pie remains a timeless favorite because it transforms simple ingredients into something bright, creamy, and deeply satisfying.
With its contrast of textures and refreshing citrus flavor, it feels both comforting and special.
Whether served at a celebration or as a weekend treat, this recipe offers a reliable way to bring a classic dessert to the table with confidence.