1- Preheat oven to 350°F (177°C) to get everything set for baking.

2- Pulse the 11 full-sheet graham crackers and 1/2 cup salted macadamia nuts in a food processor until you get coarse crumbs, then mix in 2 tablespoons granulated sugar and 5 tablespoons melted unsalted butter until it forms a thick, sandy mixture. Press this firmly into the bottom and up the sides of an ungreased 9-inch pie dish, creating a rounded edge.

3- Pre-bake the crust for 8 minutes, then remove it from the oven while keeping the oven on for the next step.

4- In a bowl, whisk together 28 ounces of sweetened condensed milk, 1 cup key lime juice, 4 large egg yolks, and 1 teaspoon key lime zest until the mixture is thick and smooth, then pour it into the warm crust.

5- Bake the pie for 18 20 minutes until the filling is mostly set but still slightly jiggly in the center it should feel firm to the touch but not solid.

6- Cool the pie completely on a wire rack, then cover and refrigerate it for at least 1 hour before serving.

7- Finish with garnishes like lime zest, quartered lime slices, macadamia nuts, homemade whipped cream, or a meringue topping as desired.