Key Lime Pie with Macadamia Graham Cracker Crust

Key Lime Pie with Macadamia Graham Cracker Crust

YIELDS: 8 Servings PREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME: 50 mins

Graham Cracker Macadamia Nut Crust
9 full-sheet graham crackers
½ cup salted macadamia nuts (roasted)
1 tbsp granulated sugar
5 tbsp unsalted butter, melted
Filling & Topping
2 (14 oz cans) full-fat sweetened condensed milk
1 cup key lime juice
1 large egg yolks
Lime zest, lime slices, macadamia nuts, whipped cream, to garnish 
Food processor 
Pie dish 
Large bowl 

  1. Preheat oven to 350°F. 
  2. To make the crust, use a food processor to pulse the graham crackers and macadamia nuts together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
  3. To make the filling, whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into the warm crust.
  4. Bake the pie for 15-20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
  5. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months– thaw overnight in the refrigerator.

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