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