This key lime pie recipe creates the most delicious dessert with just 7 simple ingredients and minimal effort. The combination of a nutty crust, creamy filling, and fresh citrus flavor makes this pie absolutely irresistible.
Why This Recipe Works So Well
I’ve been making key lime pie for years, and this version beats every other recipe I’ve tried. The secret lies in the macadamia nut crust and the simple three-ingredient filling that creates the perfect balance of sweet and tangy flavors.
The best part? You don’t need any fancy equipment or complicated techniques. Just mix, bake, and chill. It’s that simple.
What Makes This Key Lime Pie Special
- Extra Thick Nutty Crust. The macadamia nuts add incredible flavor and texture to the traditional graham cracker base.
- Simple Three-Ingredient Filling. Sweetened condensed milk, key lime juice, and egg yolks create the perfect custard consistency.
- Perfect Texture. The filling sets beautifully without being too thick or too runny.
- Make-Ahead Friendly. This pie actually tastes better after chilling overnight.
Ingredients You’ll Need
1. For the Crust:
- 11 full-sheet graham crackers
- 1/2 cup salted macadamia nuts (roasted)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
2. For the Filling:
- 28 ounces sweetened condensed milk (two 14-ounce cans)
- 1 cup key lime juice
- 4 large egg yolks
- 1 teaspoon key lime zest
3. For Garnish:
- Whipped cream
- Lime zest
- Quartered lime slices
- Extra macadamia nuts
Step-by-Step Instructions
1. Making the Crust
- Preheat your oven to 350°F (177°C).
- Use a food processor to pulse the graham crackers and macadamia nuts into coarse crumbs. Don’t worry if you have a few larger pieces of nuts – this adds great texture.
- Mix the crumbs with sugar in a medium bowl. Add the melted butter and stir until everything combines. The mixture should look thick and sandy.
- Press this mixture firmly into an ungreased 9-inch pie dish. Use your hands to pat it down on the bottom and up the sides. Apply medium pressure until the mixture stops being crumbly.
- Pre-bake the crust for 8 minutes. Keep the oven on after removing it.
2. Preparing the Filling
- Whisk together the sweetened condensed milk, key lime juice, and egg yolks in a bowl. You can use an electric mixer if you prefer, but whisking by hand works perfectly fine.
- Add the lime zest and whisk until smooth. The filling will be thick and creamy.
- Pour this mixture into your warm pre-baked crust immediately.
3. Baking and Chilling
- Bake the pie for 18-20 minutes. The center should be only slightly jiggly when you gently shake the pan. Don’t overbake – the pie will continue setting as it cools.
- Remove from the oven and let it cool completely on a wire rack. This usually takes about an hour.
- Cover the cooled pie and refrigerate for at least one hour before serving. For best results, chill overnight.
Pro Tips for Perfect Results
- Use Store-Bought Key Lime Juice. Juicing tiny key limes takes forever. Look for Nellie & Joe’s brand near the bottled lemon juice at your grocery store.
- Don’t Overbake. The filling should still wiggle slightly in the center when you remove it from the oven.
- Press the Crust Properly. Use a flat-bottomed measuring cup to smooth the bottom crust, but don’t pack it too hard.
- Chill Before Serving. This pie needs proper chilling time to set completely.
Serving and Storage
This pie serves 10-12 people and tastes amazing with fresh whipped cream on top. You can also add a meringue topping using the leftover egg whites.
Store leftovers covered in the refrigerator for up to one week. The pie actually improves in flavor after the first day.
Variations and Substitutions
You can substitute regular lime juice for key lime juice if needed. The flavor will be slightly different but still delicious.
If you can’t find macadamia nuts, use any other nuts you prefer, or skip them entirely for a traditional graham cracker crust.
For a lighter version, top with whipped cream instead of meringue.
Make-Ahead Tips
You can prepare the crust up to 2-3 days in advance. Store it covered at room temperature.
The filling can also be mixed 2-3 days ahead and refrigerated until ready to assemble.
The finished pie freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This key lime pie recipe delivers restaurant-quality results at home. The combination of the nutty crust and creamy filling creates an unforgettable dessert that’s perfect for summer gatherings, holidays, or any time you want something refreshing and delicious.
The simple ingredients and straightforward method make this recipe accessible to bakers of all skill levels. Once you try this version, it will become your go-to key lime pie recipe for years to come.
Easy Key Lime Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C).
- Use a food processor to pulse the graham crackers and macadamia nuts into coarse crumbs. Don’t worry if you have a few larger pieces of nuts – this adds great texture.
- Mix the crumbs with sugar in a medium bowl. Add the melted butter and stir until everything combines. The mixture should look thick and sandy.
- Press this mixture firmly into an ungreased 9-inch pie dish. Use your hands to pat it down on the bottom and up the sides. Apply medium pressure until the mixture stops being crumbly.
- Pre-bake the crust for 8 minutes. Keep the oven on after removing it.
- Whisk together the sweetened condensed milk, key lime juice, and egg yolks in a bowl. You can use an electric mixer if you prefer, but whisking by hand works perfectly fine.
- Add the lime zest and whisk until smooth. The filling will be thick and creamy.
- Pour this mixture into your warm pre-baked crust immediately.
- Bake the pie for 18-20 minutes. The center should be only slightly jiggly when you gently shake the pan. Don’t overbake – the pie will continue setting as it cools.
- Remove from the oven and let it cool completely on a wire rack. This usually takes about an hour.
- Cover the cooled pie and refrigerate for at least one hour before serving. For best results, chill overnight.
- Garnish with whipped cream, lime zest, and quartered lime slices before serving.