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Macadamia Key Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Macadamia Key Lime Pie is a luscious dessert featuring a buttery macadamia nut crust and a tangy key lime filling crowned with a fluffy whipped cream topping. Perfectly balanced between sweet and tart, this pie combines the rich flavors of white chocolate macadamia nut cookies and fresh key lime juice for a refreshing treat ideal for warm days or special occasions.

Ingredients

Crust

  • 2 cups finely crushed white chocolate macadamia nut cookies
  • 5 Tbsp melted butter

Filling

  • 1 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 6 egg yolks
  • 1½ (14-oz) cans sweetened condensed milk (2 cups)
  • ¼ cup heavy whipping cream
  • ¼ tsp salt
  • ¾ cup key lime juice

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375º F to prepare for baking the pie crust and filling.
  2. Prepare Crust: In a mixing bowl, combine the crushed white chocolate macadamia nut cookies with melted butter. Press this mixture firmly against the sides and bottom of a springform pan using a measuring cup for even packing. Set aside while you prepare the filling.
  3. Soften Gelatin: In a small bowl, sprinkle unflavored gelatin over cold water and let it soften for 5 minutes. Then heat the gelatin mixture in the microwave for about 14 seconds until it dissolves. Set aside.
  4. Make Filling: In a large bowl, combine the egg yolks and sweetened condensed milk. Using an electric mixer, beat the mixture on high speed for 2 to 3 minutes until fully combined. Gradually beat in the softened gelatin, ¼ cup heavy whipping cream, and salt on low speed. Add the key lime juice and continue to beat on low speed for 30 seconds to blend the flavors. Pour this filling into the prepared crust.
  5. Bake the Pie: Bake in the preheated oven for 22 to 25 minutes. The pie is done when the center looks set but still slightly jiggly when gently shaken. Remove from the oven and cool on a wire rack for 1 hour. Once cooled, cover loosely and refrigerate for at least 2 hours to fully set.
  6. Prepare Topping: Place 1 cup of heavy whipping cream in a chilled mixing bowl. Whip until the whisk leaves tracks in the cream, then add powdered sugar and vanilla extract. Continue whipping until the cream holds medium peaks.
  7. Top and Serve: Spread the whipped cream topping evenly over the chilled pie. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • Use key limes for authentic tartness; bottled key lime juice works if fresh is unavailable.
  • Use a springform pan for easy removal of the pie after baking and chilling.
  • Do not overbake; the filling should be set but slightly jiggly to ensure a creamy texture.
  • Allow sufficient chilling time to let the gelatin properly set the filling.
  • Chill the mixing bowl before whipping cream to help it whip faster and hold better peaks.

Find it online: https://slsrecipes.com/macadamia-key-lime-pie-recipe/