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Easy Key Lime Pie
From the Kitchen of Randi Rost

This easy Key Lime Pie delivers all the bright, tangy-sweet flavor of the classic dessert with almost no fuss. By using a store-bought graham cracker crust, you skip the extra step of making one from scratch and still end up with a creamy, refreshing pie that sets perfectly every time. The simple filling of sweetened condensed milk, key lime juice, and egg yolks bakes up silky and smooth, then chills into a cool, sliceable custard. Top it with macadamia nuts, a dollop of whipped cream, and a little lime zest for a light, citrusy treat that’s perfect for summer gatherings.
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Ingredients Method Notes

Ingredients
  

  • 28 ounces full-fat sweetened condensed milk two 14-ounce cans
  • 1 pre-made 9" graham cracker crust (e.g., Keebler)
  • 1 cup key lime juice
  • 4 egg yolks large
  • 1 tsp key lime zest
  • 1 tsp garnish: lime zest to suit
  • 1/2 cup garnish: macadamia nuts plain, salted, or roasted; chopped fine

Method
 

  1. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into pre-made crust.
  2. Bake the pie for 18–20 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.
  3. Garnish as desired. Sprinkle chopped macadamia nuts over the top to add a wonderfully complementary crunch.
  4. Store leftovers in the refrigerator for up to 1 week.

Notes

Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice. MUCH easier!
Origin: Adapted by Randi Rost from Sally McKenney's recipe at https://sallysbakingaddiction.com/key-lime-pie/