This homemade Key Lime Pie recipe is sweet and tart with a graham cracker and macadamia nut crust topped with whipped cream and key lime zest.
There’s nothing like key lime pie in the summer. It’s cool and creamy, sweet and tart with macadamia nuts in the crust for an additional taste of the tropics.
Even though it makes me think of warm, sultry summer nights, this is one pie that my family loves year round and it always makes an appearance at husband’s family’s holiday celebrations.
Put the macadamia nuts and graham crackers into a food processor and process until crumbly.
Add the melted butter and sugar. Pulse until combined. Press into a deep dish 9-inch pie pan and bake at 350°F for 8 minutes.
Beat the egg yolks and sugar until light and fluffy. Add the sweetened condensed milk, key lime juice (1/2 – 3/4 cup depending on how tart you like it), and key lime zest. Stir until combined. Pour into the pie crust and bake 350°F for 15 minutes.
Cool completely before topping with whipped cream and key lime zest. If you love whipped cream, go ahead and cover the whole top of the pie with it!
This key lime pie recipe is easy to make and the sweet/tart combination is a family favorite.
Here are a few more key lime recipes to try:
Your filling recipe calls for key lime juice twice. I realized you meant key lime zest when I read through your directions. This was delicious and easy.
Thanks for the heads up about the typo! I’ve updated the recipe.
William H Stoneman says
Did you use Persian Limes or Key Limes?
I used Key Limes.