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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