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!
- 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
- 2 14 oz. cans sweetened condensed milk
- 1 cup fresh key lime juice
- 1 whole large egg + 2 yolks
- 1 tsp. vanilla extract
- 1 cup whipped topping
- 1/4 cup chopped roasted, salted macadamia nuts
- 1/4 cup toasted coconut
In a medium bowl, mix together graham cracker crumbs, macadamia nuts, coconut, brown sugar, and melted butter.
Press into the bottom and sides of a 9-inch pie plate.
Bake at 350 degrees for 10 minutes, or until edges are lightly browned.
Remove to a wire rack to cool.
Meanwhile, prepare filling.
For filling & topping:
In a large bowl, whisk together sweetened condensed milk, key lime juice, whole egg, yolks, and vanilla.
Pour into pie crust.
Return to oven, and bake at 350 degrees for 12-15 minutes, or until set.
Remove to a wire rack to cool completely.
Chill thoroughly, at least 2 hours.
Garnish with whipped topping (I used a star tip to pipe it onto the pie), macadamia nuts, and toasted coconut.
Cut and serve. Store leftovers in refrigerator.