Key Lime Pie Recipe
whipped cream macadamia praline and burnt honey caramel
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Ingredients
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Crust
Filling
Burnt Honey Caramel
Macadamia Praline & Whipped Cream
Garnish (optional)
Method
Crust
- 1
Prepare and blind bake crust
Preheat oven to 350°F (175°C). In a bowl combine 1.5 cups graham cracker crumbs, 1/2 cup finely chopped macadamia nuts, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt. Stir in 6 tablespoons melted butter until mixture holds together when pressed. Press mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan, compacting firmly with the back of a measuring cup. Bake on the middle rack 8–10 minutes until set and fragrant. Remove and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) for finishing the pie.
Filling
- 2
Make key lime filling
Whisk together 4 large egg yolks in a medium bowl until slightly thickened. Add 1 can sweetened condensed milk and whisk until smooth. Stir in 3/4 cup key lime juice, 1 tablespoon key lime zest and 1/4 cup heavy cream; mix until fully incorporated. Strain mixture through a fine mesh sieve into a pourable bowl to remove zest or any coagulated bits for a silky filling. Pour filling into the baked and cooled crust, smoothing the top with a spatula.
- 3
Bake the filled pie
Bake at 325°F (160°C) for 12–15 minutes, or until the center is set but still slightly jiggly (it will firm as it cools). Remove from oven and cool on a wire rack for 1 hour, then refrigerate at least 3 hours (preferably overnight) to fully chill and set.
Burnt Honey Caramel
- 4
Make burnt honey syrup
In a small heavy-bottomed saucepan, combine 1/2 cup honey, 2 tablespoons granulated sugar and 2 tablespoons water. Bring to a simmer over medium heat without stirring; gently swirl the pan occasionally. Allow the mixture to reduce and darken to a deep amber — watch closely as honey can accelerate to darker stages. When you reach a deep amber color and a slight smoky aroma, remove the pan from heat.
- 5
Finish the caramel
Carefully whisk in 2 tablespoons unsalted butter until melted and combined (stand back — it may bubble). Slowly add 2 tablespoons warm heavy cream while whisking to incorporate into a glossy caramel; if it seizes, return to very low heat and whisk until smooth. Stir in 1/4 teaspoon fine sea salt. Cool the caramel to warm (not hot) before drizzling over chilled pie to avoid melting the filling or whipped cream.
Macadamia Praline & Whipped Cream
- 6
Make macadamia praline
Line a baking sheet with parchment. In a medium saucepan combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until sugar dissolves and turns a deep amber color; swirl the pan occasionally for even caramelization. When amber, remove from heat and immediately stir in 1 cup roughly chopped macadamia nuts and 1 tablespoon unsalted butter until evenly coated. Spread the nut-caramel mixture thinly on the parchment and sprinkle with 1/4 teaspoon flaky sea salt if using. Let cool completely, then break into clusters. Reserve 2–3 tablespoons of the praline finely crushed for mixing with whipped cream or garnish, and larger pieces for topping.
- 7
Whip cream
Chill a mixing bowl and beaters. Pour 1 cup cold heavy cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft-medium peaks — do not overwhip. Gently fold in the reserved 2–3 tablespoons finely crushed macadamia praline for texture and a nutty-sweet note, leaving the rest for garnish.
Assembly & Garnish
- 8
Assemble pie
When the pie is fully chilled, spoon or pipe the praline-folded whipped cream decoratively over the center or around the edge, leaving room to drizzle the burnt honey caramel. Drizzle the cooled burnt honey caramel in a thin stream across the top; use more or less to taste. Scatter larger macadamia praline clusters and toasted macadamia halves atop the cream. Garnish with thin key lime slices or wheels as desired.
- 9
Final chill and serve
Return assembled pie to refrigerator for 15–20 minutes to let caramel set slightly. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep covered in the refrigerator up to 3 days (top will soften over time).