Key Lime Pie
This 7-Ingredient Key Lime Pie features a buttery, crunchy graham cracker and macadamia crust paired with a tangy, creamy key lime filling. The pie is baked until just set, then chilled to develop its signature refreshing flavor. Perfect for gatherings or as a simple treat, this pie combines minimal ingredients with maximum impact.
Equipment
- 1 Food Processor or Chopper
- 1 Glass Mixing Bowl
- 1 9-inch Pie Dish
- 1 Citrus Zester
- 1 Whisk
Ingredients
For the Graham Cracker Macadamia Crust:
- 11 full graham cracker sheets approximately 160 grams
- ½ cup 62 grams roasted salted macadamia nuts
- 2 tablespoons 25 grams granulated sugar
- 5 tablespoons 71 grams unsalted butter, melted
For the Filling and Topping:
- 28 ounces two 14-ounce cans or 793 grams sweetened condensed milk (full-fat)
- 1 cup 240 milliliters freshly squeezed key lime juice
- 4 large egg yolks
- 1 teaspoon finely grated key lime zest
Optional Garnishes:
- Additional lime zest
- Lime wedges
- Whole macadamia nuts
- Whipped cream or meringue topping
Instructions
- Prepare the Oven and Crust: Preheat your oven to 350°F (177°C). Begin by finely processing the graham crackers and macadamia nuts together in a food processor until you achieve a coarse crumb mixture. It’s okay to have some slightly larger nut pieces for added texture. Transfer this mixture to a medium bowl, then stir in the granulated sugar. Slowly pour in the melted butter and combine everything thoroughly, ensuring the crumbs hold together when pressed but remain sandy in texture.
- Form and Pre-Bake the Crust: Press the crumb mixture evenly into the bottom and up the sides of an ungreased 9-inch pie pan. Use your hands or the bottom of a flat measuring cup to gently pack and smooth the crust, making sure it’s firm but not overly compressed. Pay special attention to rounding the edge where the bottom meets the side to help prevent crumbling later. Place the crust in the oven and bake for 8 minutes. Once done, remove it but keep the oven on.
- Mix the Filling: In a large bowl, whisk together the sweetened condensed milk, freshly squeezed key lime juice, and egg yolks until the mixture is smooth and slightly thickened. Add the key lime zest and stir gently to evenly distribute.
- Bake the Pie: Pour the filling into the warm crust, spreading it out evenly. Bake for 18 to 20 minutes, or until the center of the pie is just a little jiggly but mostly set. Avoid overbaking to preserve the creamy texture.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, cover the pie and refrigerate for at least one hour (up to three days) before slicing and serving. This chilling step is essential to let the filling firm up and flavors meld.
- Garnish and Serve: Before serving, decorate the pie with your choice of lime zest, lime wedges, whole macadamia nuts, and a dollop of whipped cream or meringue topping for an extra touch of elegance.
Notes
- Make-Ahead Tips: You can prepare and pre-bake the crust 2 to 3 days ahead, storing it at room temperature covered tightly. Similarly, the filling can be whisked and refrigerated separately in advance, then combined and baked fresh.
- Freezing Instructions: After baking and cooling, wrap the pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Substitutions: If you cannot find key limes, regular lime juice and zest work perfectly well without compromising flavor. For non-US cooks, digestive biscuits can replace graham crackers (use about 180 grams), with an added tablespoon of sugar and a slightly longer pre-bake time of 10 minutes.
- Egg Whites Use: This recipe only uses yolks, so you’ll have leftover egg whites—perfect for making a light meringue topping or using in other recipes.
- Pre-Made Crumbs: If you buy graham cracker crumbs, measure out 1⅓ cups (160 grams) and pulse them with the macadamia nuts to get the right texture for the crust.
