Classic Key Lime Pie
Cool, creamy, classic key lime pie with a buttery graham cracker macadamia nut crust. Summer's not complete without one, and this recipe is no-fail!
For the Crust:
- 9 full-sheet graham crackers (135 grams)
- 1/2 cup (62 grams) salted macadamia nuts
- 1 tablespoon granulated sugar
- 5 tablespoons (72 grams) unsalted butter melted
For the Filling:
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup (240 ml) key lime or lime juice
- 4 teaspoons lime zest
- 4 large egg yolks
- Lime zest, lime slices, macadamia nuts, and/or whipped cream as desired
Preheat oven to 350 degrees F (180 C).
Using a food processor, pulse the graham crackers and macadamia nuts together into fine crumbs. Pour into a medium bowl, add sugar and melted butter, and stir well to combine. Press firmly across the bottom and sides of a 9-inch pie plate. (Using the bottom of a juice glass or flat measuring cup really helps pack the crumbs into a solid crust.)
Bake the crust for 8-10 minutes, until lightly browned and fragrant. Leave the oven on.
To make the pie filling, whisk together the sweetened condensed milk, lime juice and zest, and egg yolks. Pour mixture into warm crust.
Bake for 15-20 minutes, until the center is mostly set but wiggles slightly when you jostle the pie. Remove from the oven and allow to cool on a wire rack. Once the pie is room temperature, cover it and chill for at least 1 hour before serving.
Garnish as desired, and store in the fridge.
Calories: 444kcal, Carbohydrates: 57g, Protein: 9g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 120mg, Sodium: 194mg, Potassium: 379mg, Fiber: 1g, Sugar: 48g, Vitamin A: 505IU, Vitamin C: 9.6mg, Calcium: 256mg, Iron: 1.2mg
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