When I first saw this pie in a recent issue of “Taste of Home” I literally gasped. I bought all the ingredients the next time I went to the supermarket, and them promptly kept on putting it off – for one reason or another. I got around to making it this week, and let me just say that my waistline is wishing that I’d kept putting it off…because I found myself eating close to half of the damn thing by myself!
It’s a no-bake pie, which is always a winner this time of year. Although, I did end up toasting the pie crust for a few minutes – to bring out the rich flavor of the macadamia nuts in the crust. I loved the use of shortbread cookies instead of the traditional graham as well! The filling had plenty of pucker from the addition of fresh lime juice and zest, but was balanced out with a perfect sweet creaminess.
A simple garnish of fresh whipped cream, lime slices, and chopped macadamias makes this one gorgeous pie! Perfect for any summertime soiree, or to brighten a dark winter’s day alike. This one is definitely a keeper!
Macadamia Key Lime Pie
For the crust:
1 cup shortbread cookies, finely crushed
1/2 cup macadamia nuts, finely chopped
1/4 cup sugar
5 tablespoons butter, melted
For the filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 lime, zested
1/2 cup fresh lime juice
1 cup heavy whipping cream
1/4 cup macadamia nuts, coarsely chopped
1 lime, halved and thinly sliced
Preheat oven to 400 degrees.
In a small bowl combine cookie crumbs, macadamia nuts and sugar. Mix in butter. Press onto bottom and up sides of 9-inch pie plate using the bottom of a drinking glass. Bake for 5 minutes, remove from oven and cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, cream cheese until smooth. With mixer on low, carefully pour in evaporated milk, lime zest, and lime juice. Increase speed to medium and beat until mixture is combined and thickened. Transfer to crust. Cover with plastic wrap, and refrigerate for at least 4 hours.
In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with slices of lime and macadamia nuts.
Source: adapted from Taste of Home, June/July 2013