Key Lime Pie
Graham Cracker Crust
9 full-sheets graham crackers (easily subsitute GF crackers)
1/2 cup salted macadamia nuts (Secret Ingredient, thanks to Sally's Baking Addiction for the idea)
2 Tablespoons granulated sugar
4-5 Tablespoons unsalted butter, melted
28 ounces sweetened condensed milk
1 cup key lime juice or normal lime juice, both have worked well for me.
4 large egg yolks
1 teaspoon vanilla extract
garnish with whipped cream and lime zest
Preheat oven to 350°F
Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into crumbs, add in sugar and melter butter. Pulse again. Transfer crumb mixture to pie pan and press into the base. Pre-bake for 10 minutes.
Make the filling: Meanwhie, whisk the sweetened condensed milk, lime juice, Vanilla, and egg yolks together and pour into warm crust.
Bake the pie for 12-17 minutes. You are looking for it to be mostly set, a slight giggly is ok. Allow to cool until room temperate and then move to the fridge until cold all the way through.
Garnish as desired and eat within 3 days.
Recipe slightly adapted to Sally's Baking Addition. Her recipes are great: https://sallysbakingaddiction.com/key-lime-pie/