Luscious, creamy, tart, sweet, potent, toasty, and nutty, just a few ways to describe this Key Lime Pie recipe! The sweet & salty coconut-macadamia crust combined with the bright, tangy lime make for a dangerously tempting Key Lime Pie!
Real life: I nicked the top of this Key Lime Pie getting it into the fridge to chill! Believe it or not, it’s the first time I’ve done that to a dessert. Can you even see it?? It wasn’t worth redoing the whole pie…
Key Lime Pie with Coconut Macadamia Crust
The sweet & salty coconut-macadamia crust combined with the bright, tangy lime make for a dangerously tempting pie!
Ingredients
For crust:
- 2 cups graham cracker crumbs about 12 full sheets
- 1/2 cup finely chopped roasted, salted macadamia nuts
- 1/2 cup shredded sweetened coconut
- 2 tbsp. brown sugar
- 1/2 cup melted butter
For filling:
- 2 14 oz. cans sweetened condensed milk
- 1 cup fresh key lime juice
- 1 whole large egg + 2 yolks
- 1 tsp. vanilla extract
For topping:
- 1 cup whipped topping
- 1/4 cup chopped roasted, salted macadamia nuts
- 1/4 cup toasted coconut
Instructions
For crust:
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In a medium bowl, mix together graham cracker crumbs, macadamia nuts, coconut, brown sugar, and melted butter.
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Press into the bottom and sides of a 9-inch pie plate.
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Bake at 350 degrees for 10 minutes, or until edges are lightly browned.
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Remove to a wire rack to cool.
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Meanwhile, prepare filling.
For filling & topping:
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In a large bowl, whisk together sweetened condensed milk, key lime juice, whole egg, yolks, and vanilla.
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Pour into pie crust.
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Return to oven, and bake at 350 degrees for 12-15 minutes, or until set.
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Remove to a wire rack to cool completely.
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Chill thoroughly, at least 2 hours.
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Garnish with whipped topping (I used a star tip to pipe it onto the pie), macadamia nuts, and toasted coconut.
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Cut and serve. Store leftovers in refrigerator.
Sarah says
April 19, 2019 at 3:54 pmBest key lime pie crust I have had in my life! The entire pie is good, but I have never had a crust that good! Thanks for the recipe! 🙂
Sarah says
April 20, 2019 at 8:45 pmOmgosh, yay!! I’m so happy to hear that!
L A Middlesteadt says
June 17, 2019 at 10:33 amOK this pie is spectacular. I had regular (not deep-dish) 8-inch pie plates and got two full pies out of the recipe — plenty of both filling and crust. Perfect after a taco bar with a pitcher of margaritas! It was a Father’s Day celebration and my dad fully approved.
Sarah says
June 17, 2019 at 1:49 pmThe recipe made two whole regular-sized 8-inch pies?? Omg! Wow, that’s amazing. Thank you for letting me know. I think I’ll go add that as a reader note in the recipe, in case anyone else wants to use smaller pie plates too. Thanks so much for your feedback, and I’m sooooo glad you liked the recipe! And your Dad too. 🙂