Macadamia Key Lime Pie

Macadamia Key Lime Pie

Category Bake Baked Goods Desserts Smoke Kid Friendly Thanksgiving Holiday Season
Servings 6
Prep Time 15 Minutes
Cook Time 25 Minutes

This recipe is a twist on the tangy and sweet classic key lime pie. It's taken up a notch with the rich nutty flavor of macadamia nuts and kiss of smoke from fruitwood pellets.

Allie D'Andrea @outdoors_allie


  • 3 Egg Yolks
  • 1, 14-Oz. Can Sweetened Condensed Milk
  • 1/2 Cup Freshly Squeezed Lime Juice (Takes 7-8 Regular Limes, 14-16 Key Limes)
  • 2 1/2 Tbsp Unsalted Butter, Melted
  • 5 Full-Sheet Graham Crackers
  • 1/4 Cup Salted Roasted Macadamia Nuts
  • 1 Tbsp Granulated Sugar
  • 2 1/2 Tbsp Unsalted Butter, Melted
  • Whipped Cream For Topping


  1. Set your Pit Boss grill to “smoke” mode and preheat to 350°F.
  1. Make the crust by using a food processor or blender to pulse the graham crackers and macadamia nuts together. Combine with sugar and melted butter and mix until combined. Press tightly into the bottom and up the sides of an 8 or 9-inch cast iron dish. Prebake the crust for 8 minutes.
  1. Make the filling by whisking the sweetened condensed milk, lime juice, lime zest, and egg yolks together until well combined, or about 1 to 2 minutes. Pour into warm crust.
  1. Bake the pie at 350°F for 15 to 20 minutes. Remove from the grill and allow to cool. Once the pie reaches room temperature, cover and chill for a few hours in the refrigerator. Top with whipped cream immediately before serving.


Recipe Note

Store leftovers in the refrigerator for up to 1 week.

Can use fresh squeezed regular or Persian lime juice if you can't find key limes, but whatever you do, don't use pre-squeezed limes.