Yield
Makes 10 servings

You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice. Instead of the usual meringue or whipped cream topping, I prefer sweetened crème fraîche and a last-minute squeeze of fresh lime. Prep: 10 minutes, Bake: 33 minutes, Stand: 15 minutes, Chill: 4 hours.

How to Make It

Step 1

Preheat oven to 325°. Mix graham cracker crumbs, 1/4 cup macadamia nuts, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.

Step 2

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Chill at least 4 hours.

Step 3

Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.

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