• Preheat the oven to 350F.
• NOTE: I used them for the key lime juice. However, I used regular limes, also known as Persian limes for the lime zest because it’s easier to zest 3 large limes than a dozen small key limes.

Graham Cracker Crust

• Chop the macadamia nuts with a sharp knife until they have a fine consistency.
• Place the graham crackers in the bowl of food processor and process until the crackers are reduced to fine crumbs. Alternatively, place the crackers in a gallon sized plastic bag and smash the crackers with a rolling pin until they are fine crumbs.
• Put the crumbs in a medium-sized bowl. Add the sugar, kosher salt, and the macadamia nuts and whisk to combine. Add the melted butter and use a fork toss the butter with the crackers until clumps start to form and all the cracker crumbs are covered with butter.
• Scrape the graham crackers into a 9-inch pie plate and press the crumbs into the bottom and up the sides of the pie plate. I use a 1/4 or 1/3 cup measuring cup with straight sides to press the crumbs into the bottom and sides and create a smooth surface. The top edge of the crust should be about 1/4-inch thick and even with the edge of the pie plate.
• Bake the crust in the oven in the oven for 8-10 minutes until the top edges are lightly browned.
• When the crust is done reduce the oven temperature to 325F.

Key Lime Pie Filling

• Pour the condensed milk into a large bowl. Add the egg yolks and whisk until the eggs are thoroughly incorporated. Zest the limes directly into the condensed milk. You’ll need about 3 Persian limes for 4 teaspoons of lime zest depending on the size of the limes.
• Juice the key limes or regular limes until you have 1 cup of juice. Strain the lime juice to remove any seeds and add it to the condensed milk mixture. Whisk to combine.
• Add the eggs yolks and whisk until the mixture is well combined, looks creamy and has a slightly green tint from the lime juice.
• Pour the filling into the graham cracker crust and use an offset spatula to smooth the top of the filling until it’s level.
• Bake the filling for 15-20 minutes, until the key lime filling jiggles a little in the center. Remove the pie from the oven. Let it cool completely to room temperature and then refrigerator for at least 4 hours or overnight until it’s chilled and set.

Whipped Cream Topping

• There are two ways to make the topping in the food processor or with a stand mixer.
• Method 1 - Food Processor

  Place the powdered sugar and heavy cream in the bowl of a food processor. Process the cream until it starts to thicken about 30-40 seconds, stopping occasionally to check the thickness of the cream. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making butter by mistake.
• Method 2 - Stand Mixer

  Place the whisk attachment in the refrigerator 15 minutes before making the whipped cream. Add the cream and the powdered sugar to the bowl of the stand mixer. Start of medium low to dissolve the powdered sugar into the cream. Increase the speed to medium-high and whip until fluffy and thick, about 5 minutes.
• Decorate the top of the pie with the whipped cream. You can pipe the cream on top of the pie using a pastry bag and a decorating tip or use a tablespoon to drop dollops of cream around the edges of the pie.

How to Store the Pie

• Store the Key Lime Pie in the refrigerator for up to four days. The crust will soften as the pie sits in the refrigerator, but it will still taste good.