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Delicious key lime pie with a creamy filling and buttery crust.

Key Lime Pie

A creamy, sweet-tart key lime pie with a buttery graham cracker crust, perfect for make-ahead desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: American, Bakery
Calories: 320

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups macadamia nuts, finely chopped Can substitute with pecans or almonds.
  • 1/3 cups sugar
  • 6 tablespoons melted butter
  • 1 pinch salt
For the filling
  • 1 can sweetened condensed milk (14 ounces)
  • 4 large egg yolks
  • 0.5 cups fresh key lime juice (about 3 to 4 lemons) Use fresh juice for best flavor.
  • 1 tablespoons finely grated key lime zest
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Instructions
 

Preparing the crust
  1. Preheat your oven to 350°F (175°C).
  2. Mix graham cracker crumbs, macadamia nuts, sugar, melted butter, and salt in a bowl until it looks like wet sand.
  3. Press the mixture into a 9-inch pie pan, ensuring even thickness.
  4. Bake the crust for about 8 to 10 minutes, until it smells toasted. Let it cool.
Making the filling
  1. In a bowl, whisk the egg yolks for about a minute.
  2. Whisk in the sweetened condensed milk until smooth.
  3. Add fresh key lime juice and zest, and whisk until slightly thickened.
  4. Pour the filling into the warm crust.
  5. Bake at 350°F (175°C) for 12 to 15 minutes, until the center jiggles slightly.
  6. Cool on the counter for about 30 minutes before transferring to the fridge to chill for at least 4 hours or overnight.
Serving
  1. Slice with a hot knife for clean edges.
  2. Serve with freshly whipped cream and additional lemon zest if desired.
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Notes

Chill long enough to ensure the pie sets properly. This dessert travels well and is great for potlucks.