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

Macadamia Key Lime Pie Recipe

Read Reviews (13)
5 13
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

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(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 9, 2013

I love this recipe as well as my family and friends. Easy to make and will disappear quickly.!

MY REVIEW
Reviewed Sep. 5, 2013

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.

MY REVIEW
Reviewed Aug. 7, 2013

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!

MY REVIEW
Reviewed Aug. 3, 2013 Edited Sep. 27, 2013

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!

MY REVIEW
Reviewed Aug. 3, 2013

Just enough tang and sweetness for me! I love it!

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