I love key lime pie. I’ve already posted a couple of my favorite versions (HERE and HERE), but when I saw this version with macadamia nuts I knew I had to give it a try =). I love macadamia nuts. I got addicted to them after our Hawaiian vacation a few years back. They are so buttery and delicious!
This key lime pie is very non-traditional. Not only does it have a macadamia-shortbread crust, but it has a no-bake cream cheese filling too. I think I might have preferred a graham cracker-macadamia nut crust over the shortbread version, but I’m vanilla like that ;). Many of the reviewers thought the macadamia-shortbread crust was the best part of the recipe, so I included the original version below. The filling, however, was totally amazing! The only thing I might add next time would be some lime zest – for a little more zing – but it was creamy, tangy, and set up beautifully. I really enjoyed the flavor combination of the macadamia nuts with the limes. This pie won’t last long! Give it a try and let me know what you think. Enjoy!
Macadamia Key Lime Pie
for the crust:
1 cup crushed shortbread cookies (or vanilla wafers or even graham crackers)
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
5 tbsp butter, melted
for the filling:
1 package (8 ounces) reduced fat cream cheese, softened
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup Key lime juice
zest of 1 lime (optional)
Lightly sweetened whipped cream (or Tru-Whip, Cool-whip), optional
~1/4 cup coarsely chopped toasted macadamia nuts, optional
1. Preheat oven to 350 degrees. In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake in preheated oven for 10-12 minutes or until edges are lightly brown. Cool completely.
2. In a large bowl, beat cream cheese until smooth. Beat in milk, zest (if using), and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. Garnish with whipped cream and chopped nuts if desired.
*adapted from Taste of Home
