Preheat your oven to 350°F (177°C).

Prepare the crust by adding graham crackers and macadamia nuts to a food processor. Pulse until coarse crumbs form, leaving a few larger nut pieces if desired.

Transfer the crumbs to a medium bowl. Stir in the granulated sugar.

Add the melted butter and mix until the mixture becomes thick, sandy, and evenly combined.

Pour the crust mixture into an ungreased 9-inch pie dish. Press firmly into the bottom and up the sides to form an even crust.

Bake the crust for 8 minutes. Remove from the oven and keep the oven heated.

In a large bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth.

Stir in the key lime zest.

Pour the filling into the warm crust.

Bake the Key Lime Pie Recipe for 18–20 minutes, or until the center is only slightly jiggly and mostly set.

Remove from the oven and cool completely on a wire rack.

Cover and refrigerate for at least 1 hour before serving. For best results, chill longer.

Garnish with whipped cream, lime slices, lime zest, or macadamia nuts before serving.