Macadamia Key Lime Pie
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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
Ingredients
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1 cup crushed shortbread cookies
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1/2 cup finely chopped macadamia nuts
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 can (14 ounces) sweetened condensed milk
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1/2 cup Key lime juice or lime juice
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1 cup heavy whipping cream
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1/4 cup coarsely chopped macadamia nuts
Directions
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1.
In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up side of a greased 9-in. pie plate. Refrigerate 30 minutes.
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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.
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3.
In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.
Nutrition Facts
1 piece: 604 calories, 45g fat (23g saturated fat), 111mg cholesterol, 297mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 9g protein.
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