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7-Ingredient Key Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 7 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 3 hours 43 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This 7-Ingredient Key Lime Pie recipe offers a zesty and creamy dessert featuring a crunchy graham cracker and macadamia nut crust, filled with a tangy key lime custard made from sweetened condensed milk, fresh key lime juice, and egg yolks. It’s an easy, crowd-pleasing pie that requires minimal ingredients but delivers bold flavor with a smooth, luscious texture, perfect for any occasion.

Ingredients

Crust

  • 11 full-sheet graham crackers (about 160g)
  • 1/2 cup (62g) salted macadamia nuts, roasted
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted

Filling

  • 28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk
  • 1 cup (240ml) key lime juice
  • 4 large egg yolks
  • 1 teaspoon key lime zest

Garnish (optional)

  • Lime zest
  • Quartered lime slices
  • Macadamia nuts
  • Whipped cream or meringue topping

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to get it ready for baking the crust and later the pie.
  2. Prepare the crust: Pulse the graham crackers and macadamia nuts in a food processor until they form coarse crumbs, leaving some larger nut pieces for texture. Transfer to a medium bowl, add granulated sugar, and mix well. Pour in melted butter and stir until the mixture becomes thick and sandy. Use your hands or a small flat-bottomed measuring cup to press the mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish. Make sure to press firmly enough to hold together but not overly compact it. Smooth the edge where the base meets the pie sides to ensure the crust doesn’t crumble when sliced.
  3. Pre-bake crust: Place the crust in the preheated oven and bake for 8 minutes. Remove from the oven but keep the oven on for the filling step.
  4. Make the filling: In a medium bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until fully combined and smooth.
  5. Fill the crust: Pour the key lime filling evenly into the pre-baked crust.
  6. Bake the pie: Return the pie to the oven and bake for about 15 minutes or until tiny pinhole bubbles burst on the surface, and the pie lightly jiggles when you gently shake the pan. Avoid overbaking to maintain a creamy texture.
  7. Cool and chill: Let the pie cool to room temperature, then refrigerate for at least 3 hours to fully set before serving.
  8. Garnish and serve: Add lime zest, quartered lime slices, macadamia nuts, and optional whipped cream or meringue topping for an elegant presentation and enhanced flavor.

Notes

  • Use fresh key lime juice and zest for the best authentic flavor; bottled juice may alter the taste.
  • Be careful not to overbake the pie filling to avoid cracking or a rubbery texture.
  • The crust mixture should be pressed firmly but not overly compacted to maintain a crisp texture.
  • If you prefer, substitute salted macadamia nuts with unsalted and adjust salt accordingly.
  • This pie tastes best after chilling for at least 3 hours but can be refrigerated up to 2 days before serving.
  • For a dairy-free version, try substituting sweetened condensed milk with a suitable vegan alternative, though texture and flavor will vary.

Find it online: https://yummadeeasy.com/7-ingredient-key-lime-pie-recipe/