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) PHILADELPHIA® 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
- 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.
- 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.
- In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.
Reviews for Macadamia Key Lime Pie(12)
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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!
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