Key Lime Pie (Eggs)

• servings: 8 servings
• total time: 3 hours 35 minutes

Ingredients

9 (135g) full-sheet graham crackers

1/2 cup (62g) salted macadamia nuts (I used roasted)

1 Tablespoon granulated sugar

5 Tablespoons (72g) unsalted butter, melted

28 ounces (two 14 ounce cans) full-fat sweetened condensed milk

1 cup (240ml) key lime juice

4 large egg yolks*

garnish: lime zest, lime slices, macadamia nuts, whipped cream, or meringue topping

Directions

Preheat oven to 350°F (177°C).

Make the crust

Using a food processor, pulse the graham crackers and macadamia nuts together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

Make the filling

Whisk the sweetened condensed milk, lime juice, and egg yolks together– or use an electric mixer. Pour into warm crust.

Bake the pie for 15-20 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.