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This creamy key lime pie is a refreshingly tangy dessert with a rich, custardy filling and an irresistible nutty graham cracker crust. With just a handful of ingredients, this easy pie comes together quickly and is perfect for make-ahead entertaining.
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours, 35 minutes (includes cooling and chilling time)
Servings: 10-12
Why You’ll Love Making It
- Velvety Smooth & Tangy – The perfect balance of creamy, sweet, and citrusy flavors in every bite.
- Super Easy Filling – Just three ingredients mixed together—no fuss, no complicated steps!
- Extra Crunchy Crust – The addition of macadamia nuts takes the classic graham cracker crust to the next level.
- Make-Ahead Friendly – This pie needs time to chill, making it a stress-free dessert for any occasion.
- Customizable Garnishes – Top with whipped cream, lime slices, or even a toasted meringue for a fun twist.
Ingredients
For the Graham Cracker Macadamia Crust:
- 11 full-sheet graham crackers (about 160g) – Provides a slightly sweet and crisp base for the pie.
- ½ cup (62g) salted macadamia nuts (roasted preferred) – Adds a rich, buttery crunch to the crust.
- 2 Tablespoons (25g) granulated sugar – Enhances sweetness and helps bind the crust.
- 5 Tablespoons (71g) unsalted butter, melted – Holds everything together for a firm yet tender crust.
For the Key Lime Filling:
- 28 ounces (two 14-ounce cans / 793g) full-fat sweetened condensed milk – The backbone of the creamy, rich filling.
- 1 cup (240ml) key lime juice – Freshly squeezed key lime juice provides the best flavor, but bottled works in a pinch.
- 4 large egg yolks – Thickens the filling and adds a silky texture.
- 1 teaspoon key lime zest – Intensifies the citrusy aroma and taste.
Optional Garnishes:
- Lime zest
- Quartered lime slices
- Chopped macadamia nuts
- Whipped cream or meringue topping
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Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C).
Step 2: Make the Crust
In a food processor, pulse the graham crackers and macadamia nuts until they form fine, sandy crumbs with a few larger nut pieces for texture. Transfer to a mixing bowl and stir in the sugar. Pour in the melted butter and mix until fully combined—the texture should resemble damp sand.
Press the mixture into an ungreased 9-inch pie dish, spreading it evenly across the bottom and up the sides. Use the bottom of a measuring cup to firmly press it down, ensuring a compact crust. To prevent crumbling when slicing, gently round the edges where the bottom meets the sides.
Pre-bake the crust for 8 minutes until lightly golden. Remove from the oven and leave the oven on.
Step 3: Prepare the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and creamy. Stir in the lime zest for an extra punch of citrus flavor.
Pour the filling into the warm, pre-baked crust, spreading it evenly with a spatula.
Step 4: Bake the Pie
Bake for 18-20 minutes, or until the center is mostly set but still slightly jiggly when gently shaken. The edges should be firm.
Step 5: Cool & Chill
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 1 hour, but ideally 3 hours or overnight to allow the flavors to develop and the filling to firm up.
Step 6: Garnish & Serve
Just before serving, garnish with lime zest, lime slices, chopped macadamia nuts, or a dollop of whipped cream. If you prefer, you can also add a lightly toasted meringue topping for an extra special touch.
Step 7: Store Leftovers
Cover and store leftover pie in the refrigerator for up to 1 week.
FAQs
Can I use regular limes instead of key limes?
Yes! Key limes are smaller and slightly more tart than Persian limes, but regular limes work well as a substitute. The pie will still have a delicious citrusy flavor.
How do I know when the pie is done baking?
The filling should be mostly set with a slight jiggle in the center. It will continue to firm up as it cools, so avoid overbaking to keep the texture creamy.
