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! 

Course Pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Sarah


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


For crust:

  1. In a medium bowl, mix together graham cracker crumbs, macadamia nuts, coconut, brown sugar, and melted butter.

  2. Press into the bottom and sides of a 9-inch pie plate.

  3. Bake at 350 degrees for 10 minutes, or until edges are lightly browned.

  4. Remove to a wire rack to cool.

  5. Meanwhile, prepare filling.

For filling & topping:

  1. In a large bowl, whisk together sweetened condensed milk, key lime juice, whole egg, yolks, and vanilla.

  2. Pour into pie crust.

  3. Return to oven, and bake at 350 degrees for 12-15 minutes, or until set.

  4. Remove to a wire rack to cool completely.

  5. Chill thoroughly, at least 2 hours.

  6. Garnish with whipped topping (I used a star tip to pipe it onto the pie), macadamia nuts, and toasted coconut.

  7. Cut and serve. Store leftovers in refrigerator.