Step 1

Preheat oven to 350°F (177°C).

Step 2

Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust. Use medium pressure—simply pat down until the mixture is no longer crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you slice into the pie. For more shaping technique tips, see the graham cracker crust recipe page.

Step 3

Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.

Step 4

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

Step 5

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.

Step 6

Garnish as desired.

Step 7

Store leftovers in the refrigerator for up to 1 week.