Macadamia Key Lime Pie

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!


  1. Posted August 9, 2013 at 10:01 AM | Permalink

    Key lime pie is my all-time favorite dessert!!! I order it at every restaurant when we go out, and make it all the time during the summer. It’s simply the best. I’ve never tried a no-bake version- I’m so curious! I think the addition of cream cheese sounds fabulous too. Thanks so much for sharing this recipe Laura! Absolutely beautiful! πŸ™‚

  2. Posted August 9, 2013 at 9:05 PM | Permalink

    Woah… key lime pie with macadamia nut crust? Holy moly. I absolutely live and die for macadamia nuts. This looks absolutely beyond amazing.

  3. Posted August 13, 2013 at 12:51 AM | Permalink

    What a gorgeous pie! I need a slice, or three!

  4. Posted August 15, 2013 at 12:08 AM | Permalink

    Love this combination. This pie looks dreamy!!

  5. Posted August 16, 2013 at 6:27 AM | Permalink

    Adorei, ficou lindo e bem refrescante.
    Kiss, Susana

  6. Erin
    Posted January 10, 2014 at 3:01 PM | Permalink

    I’m am going to make this for a pie contest at work. Will the whipped cream peaks hold up if I put it together the night before?

    • Posted January 10, 2014 at 3:26 PM | Permalink

      It sure does, Erin. Mine stayed fine for a couple of days in the fridge!

  7. Dee
    Posted March 6, 2014 at 9:14 PM | Permalink

    The directions say to stir in evaporated milk. Shouldn’t it be sweetened condensed milk instead? Thanks

    • Posted March 6, 2014 at 9:25 PM | Permalink

      Thanks for catching that – I must have had evaporated milk on the brain. I’ve corrected it. It’s definitely sweetened condensed milk!

  8. Patty Gibbs
    Posted August 5, 2016 at 5:36 PM | Permalink

    I made this in a spring form pan and not only did it look gorgeous it tasted amazing! I also froze it and on a hot summer day it was perfect for a sweet cool down πŸ™‚

  9. Lauren
    Posted November 18, 2018 at 2:01 PM | Permalink

    I just wanted to tell you, I’ve been using this recipe for thanksgiving dinner (yes I know thanksgiving… so strange but no one in my family likes pumpkin pie) for the past 5 years. I was going to skip it this year and nearly had an uprising. Just refreshed myself on the steps and ingredients and can’t wait for the holiday this Thursday. Thanks for the yumminess!

    • Posted November 29, 2018 at 5:33 PM | Permalink

      Lauren, I think this comment has made my year here on the blog. It’s one of our favorites too – and I love the idea of something different (fruity and light) after a big Holiday meal. Thanks for taking the time to come and comment, I showed it to my husband and we’ve chuckled about it for days. Happy Holidays! <3

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