This 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 holiday celebrations.
How To Make Key Lime Pie
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 at 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! To get the pretty swirls, put the whipped cream into a pastry bag fitted with a French star tip.
Frequently Asked Questions
The Florida version is made with key limes, which are not always readily available in locations outside of Florida. Many “key” lime pies are actually made with Persian limes, which are larger, less aromatic, and slightly more tart.
It is special because it is cool, smooth, and creamy, with a perfect balance of tartness and sweetness.
Yes, you can freeze it for up to two months. Thaw it in the fridge overnight.
More Key Lime Recipes
- Make a pie-flavored milkshake.
- Key Lime Cheesecake is a no-bake dessert.
- Key Lime Creme Brulee has a caramelized crust.
Key Lime Pie
Ingredients
Crust:
- 1 sleeve of graham crackers 1 cup graham cracker crumbs
- 1/2 cup macadamia nuts
- 1/4 cup granulated sugar
- 5 tablespoon butter melted
Filling:
- 4 egg yolks
- 3 tablespoon granulated sugar
- 14 oz can sweetened condensed milk
- 1/2 to 3/4 cup key lime juice
- 1 teaspoon key lime zest
Garnish:
- 1 cup whipped cream
- 1 teaspoon key lime zest
Instructions
- 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 at 350°F for 15 minutes.
- Cool completely before topping with whipped cream and key lime zest.
Video
Teri says
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.
Tonia says
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?
Tonia says
I used Key Limes.