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Macadamia Key Lime Pie Recipe
Macadamia Key Lime Pie Recipe photo by Taste of Home

Macadamia Key Lime Pie Recipe

Publisher Photo
I make Key Lime Pie at least four times a month during summer, it’s so refreshing. The shortbread crust adds richness. — Brynn LeMaire, Gueydan, Louisiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 cup crushed shortbread cookies
  • 1/2 cup finely chopped macadamia nuts
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 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

Nutritional Facts

1 piece equals 604 calories, 45 g fat (23 g saturated fat), 111 mg cholesterol, 297 mg sodium, 46 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  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.
Originally published as Macadamia Key Lime Pie in Taste of Home June/July 2013

Nutritional Facts

1 piece equals 604 calories, 45 g fat (23 g saturated fat), 111 mg cholesterol, 297 mg sodium, 46 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Macadamia Key Lime Pie

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 6, 2014

"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."

MY REVIEW
Reviewed Jun. 15, 2014

"I added powdered sugar to the whipped cream."

MY REVIEW
Reviewed Jun. 10, 2014

"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!"

MY REVIEW
Reviewed Jun. 3, 2014

"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."

MY REVIEW
Reviewed May. 30, 2014

"Excellent. Very refreshing summer pie. AND so easy!!"

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