• Kari Hardy

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

Lime Filling

  • 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

  1. Preheat oven to 350°F

  2. 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.

  3. Make the filling: Meanwhie, whisk the sweetened condensed milk, lime juice, Vanilla, and egg yolks together and pour into warm crust.

  4. 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.

  5. Garnish as desired and eat within 3 days.

Recipe slightly adapted to Sally's Baking Addition. Her recipes are great:


©2019 by Lillian Michelle Patisserie