Macadamia Key Lime Pie Recipe
- 1 cup crushed shortbread cookies
- 1/2 cup finely chopped macadamia nuts
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime juice or lime juice
- 1 cup heavy whipping cream
- 1/4 cup coarsely chopped macadamia nuts
- 1. In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
- 2. In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
- 3. In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.
1 piece: 604 calories, 45g fat (23g saturated fat), 111mg cholesterol, 297mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 9g protein
Reviews for Macadamia Key Lime Pie
"Really easy & so good!"
"My guys favorite Key Lime Pie!"
"I made this for Thanksgiving. I didn't taste it. People were saying 'what type of pie is this'. Initially I said 'I don't know' although I did of course know. The people were saying that the pie was delicious. Then I said, 'oh I prepared that pie'. They said it was really, really good! I did crush the macadamia cookies into crumbs, but not fine crumbs. I guess you really don't have to either. I couldn't find my mixer so I didn't worry about the whipped cream. I guess I could have used the blender, but I didn't. I will make this again for Christmas. I think I'll taste it next time."
"I made this for my annual St. Patrick's Day Party. It was very good and everyone seemed to enjoy. The crust was not as flavorful as I had hoped and that is why I only gave it 4 points, but will definitely make again, but will use graham cracker crust next time."
"This was a good summer pie I enjoyed it but I did not try the crust maybe next time I used gram cracker instead I did use Nellie & Joes key lime juice for the first time that stuff is the bomb."
"I added powdered sugar to the whipped cream."
"Very good and easy to make. I used graham crackers instead of shortbread for the crust and baked it for 10 minutes at 350. This was a big hit with the family!"
"Followed the recipe exactly but the crust was very crumbly and would not stay together when cutting a slice. Also, it didn't solidify . It remained more like soft pudding and didn't keep it's shape when slicing. Had a good flavor."
"Excellent. Very refreshing summer pie. AND so easy!!"
"I haven't made this yet but will be making it at least once this summer. Sounds scrumptious!....As for freezing it, I would make the pie, an chill it very well first. Then freeze air tight without whipped cream (if using).Thaw in friger overnight then pipe on whipped cream. (The reason fof getting the pie as cold as possible before freezing is because if you freeeze it from room temp it tends to create large ice crystals inside possibly causing the pie to be mushy after thawing."
"I gave it 5 stars because i don't want to drop the average--and I have NO doubt it will be delicious!! Does anyone know if this can be frozen?"
"sooo glad to see somebody's solution to my idea of "this recipe is a recipe that doesn't feed enough key lime lovers!" I was wondering about putting it in a 13x9 and voila' - somebody very helpfully beat me to it! Thank you! I may have to make it today - to celebrate my 75th Day!"
"I love this recipe as well as my family and friends. Easy to make and will disappear quickly.!"
"So Good! My whole family loved it! I actually doubled the recipe and put it in a 9X13" pan because it was a little easier than making two pies."
"Absolutely delicious. I browned the crust in 400 degree oven for about 5 minutes, then refrigerated and proceeded with the recipe as directed. I also added some lime zest to the filling mixture. Set up and cut beautifully after 4 hours. Will definitely be making this one again!"
"This recipe was absolutely delicious. I added 2 T. of sugar to the heavy whipping cream, and it was a perfect topping. The photo of my finished pie with credit to TOH, of course, was featured on a national cooking show!"
"Just enough tang and sweetness for me! I love it!"
"This was awesome! Everyone raved about it. I didn't have key lime juice so i split the lime juice it called for half lemon juice and half lime juice. You couldn't tell the difference!"
"I've made it twice already. Easy to make and delicious. The only down side is that it was rather expensive. But I could make more than 1 pie with the ingredients I bought. I think you could also make it with pecan shortbread cookies and sprinkle pecans on top."
"very good, light not to sweet easy to make!"
"This pie was delicious! I used reduced fat cream cheese (which probably made the pie less firm) and regular limes. I sprinkled extra chopped mac nuts with sea salt on top and the balance of the sweet, tart, salt and crunch from the nuts was divine."
"I made this pie today for Father's Day. A sure hit! Will make again for sure. I liked that it was no bake and very easy. Delicious."
"A definite winner and one that I will make again and again. I had to vary this a bit since my grocery store was out of macadamia nuts. I simply increased the amount of crushed shortbread cookies in the crust to 1-1/2 cups and topped the pie with flaked coconut. Turned out perfectly and SOOO delicious!"
"I prepared this pie today and let me tell you, folks, this pie is a winner!! The only changes I made was to use fat free condensed milk (which you could not tell) and low fat cream cheese. If you didn't want to use macadamia nuts I think you could use toasted pecans. This would make a wonderful dessert for guests. It is an easy pie to prepare but there are two steps requiring refrigeration so you need to start early. I highly recommend this pie and would give it ten stars if I could."