Macadamia Key Lime Pie

Macadamia Key Lime Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Macadamia Key Lime Pie Recipe

Macadamia Key Lime Pie

1 cup crushed shortbread cookies

½ cup finely chopped macadamia nuts

¼ cup sugar

1/3 cup butter, melted

Filling:     1 package (8 oz.) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup Key Lime juice or lime juice

1 cup heavy whipping cream

¼ 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 inch 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.

8 servings

 

(Recipe for Macadamia Key Lime Pie was on www.tasteofhome.com, 2014)