Ingredients
Graham Cracker Crust
- 150 grams graham crackers
- 85 grams or 6 TBSP unsalted butter, melted
- 50 grams or 4 TBSP granulated sugar
- 1/8 tsp kosher salt
- 35 grams or 1/4 cup chopped macadamia nuts
Key Lime Pie Filling
- 2 14 ounces cans condensed milk
- 4 egg yolks, or (80 grams)
- 1 cup + 1 TBSP of Nellie and Joe's Key West KEY LIME juice
- 4 tsp lime zest (zested fine) from 2-3 Persian limes or normal limes
Whipped Cream Topping
- 2 cups heavy cream, COLD
- 3 TBSP powdered sugar (optional) NOTE: I do not sweeten heavy cream for KEY LIME PIE
- Lime slices for garnish (optional)
- Toasted Macadamia Nuts for garnish (optional)
Instructions
- Preheat the oven to 350°NOTE: I used Nellie and Joe's Key West Key Lime juice for the key lime juice. However, I used regular limes, also known as Persian limes for the lime zest because it’s easier to zest 3 large limes than a dozen small key limes.Graham Cracker CrustChop the macadamia nuts with a sharp knife until they have a fine consistency.Place the graham crackers in the bowl of food processor and process until the crackers are reduced to fine crumbs. Alternatively, place the crackers in a gallon sized plastic bag and smash the crackers with a rolling pin until they are fine crumbs.Put the crumbs in a medium-sized bowl. Add the sugar, kosher salt, and the macadamia nuts and whisk to combine. Add the melted butter and use a fork toss the butter with the crackers until clumps start to form and all the cracker crumbs are covered with butter.Scrape the graham crackers into a 9-inch pie plate and press the crumbs into the bottom and up the sides of the pie plate. I use a 1/4 or 1/3 cup measuring cup with straight sides to press the crumbs into the bottom and sides and create a smooth surface. The top edge of the crust should be about 1/4-inch thick and even with the edge of the pie plate.Bake the crust in the oven for 8-10 minutes until the top edges are lightly browned. Take out of the oven.When the crust is done reduce the oven temperature to 325°Key Lime Pie FillingPour the condensed milk into a large bowl. Add the egg yolks and whisk until the eggs are thoroughly incorporated. Zest the limes directly into the condensed milk. You’ll need about 3 Persian limes for 4 teaspoons of lime zest depending on the size of the limes.Juice the key limes or regular limes until you have 1 cup of juice. Strain the lime juice to remove any seeds and add it to the condensed milk mixture. Whisk to combine.Add the eggs yolks and whisk until the mixture is well combined, looks creamy and has a slightly green tint from the lime juice.Pour the filling into the graham cracker crust and use an offset spatula to smooth the top of the filling until it’s level.Bake the pie for 15-20 minutes, until the key lime filling jiggles a little in the center.Remove the pie from the oven. Let it cool completely to room temperature and then refrigerator for at least 4 hours or overnight until it’s chilled and set.Whipped Cream ToppingPlace mixing bowl, heavy cream and whip in refrigerator one hour before whipping. Hand whip until stiff peak. If desired, add powdered sugar when whipping cream is soft peak.Decorate the top of the pie with the whipped cream. You can pipe the cream on top of the pie using a pastry bag and a decorating tip or use a tablespoon to drop dollops of cream around the edges of the pie.HAPPY EATING!!
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