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.
Notes
Make-Ahead Tips: You can prepare the crust up to 2-3 days in advance and store covered at room temperature. The filling can also be mixed 2-3 days ahead and refrigerated until ready to assemble.
Storage: Store leftovers covered in the refrigerator for up to one week. The pie actually improves in flavor after the first day.
Key Lime Juice: Look for Nellie & Joe's brand near the bottled lemon juice at your grocery store, or substitute with regular lime juice.
Freezing: The finished pie freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.