清爽青柠派Key Lime Pie

预热烤箱至177°C。Preheat oven to177°C.

饼底制作：将全麦饼干和夏威夷果仁搅拌成粗屑，倒入一个中号碗中，加入砂糖搅拌均匀。加入融化的牛油搅拌至混合均匀，呈献浓稠、粗糙状即可。倒入一个无需涂油的9英寸派盘中，用手按压碎屑，将其压实到底部和边缘。用适度的压力按压，直到混合物不再松散。Make the crust: 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. 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.

预烤饼底8分钟。取出后让烤箱保持开启状态。Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.

馅料制作：将甜炼乳、青柠汁和蛋黄搅拌均匀，拌入青柠皮屑后倒入饼底中。Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together. Whisk in the lime zest. Pour into warm crust.

将派烘烤18-20分钟。从烤箱中取出，放在架上等待完全冷却，盖上保鲜膜，冷藏至少1小时（最长可冷藏3天）后食用。Bake the pie for 18–20 minutes or until only slightly jiggly in the center. 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.

根据个人喜好进行装饰。吃不完的派可在冰箱中保存一周。Garnish as desired. Store leftovers in the refrigerator for up to 1 week.