Macadamia Key Lime Pie

This key lime pie isn’t traditional, but that doesn’t mean it isn’t awesome. The filling is no-bake, which means minimal oven time while the crust bakes.

INGREDIENTS

1 cup crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted

FILLING:

1 package (8 ounces or 250 grams) cream cheese, softened
1 can (14 ounces or 300 ml) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 Tbsp grated lime zest
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts

DIRECTIONS:

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. Refrigerate 30 minutes.
In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.
RECIPE LINK: Macadamia Key Lime Pie




In a small bowl, mix cookie crumbs, macadamia nuts and sugar.




Mix until well combined.




Grease a 9-in. pie plate


Press onto bottom and up sides pie plate.


Place in refrigerator for 30 minutes.


In a large mixing bowl beat cream cheese.


Juice approx 10-15 key limes until you have 1/2 cup of lime juice




Add milk, lime juice and lime zest


Beat until well blended.


Pour into the pie crust.


In a small bowl, beat cream until soft peaks form.

Using a piping bag spoon whipping cream into bag.

Pipe onto pie.


Top with macadamia nuts. Refrigerate until ready to serve.(Unfortunately I forgot to take a picture with the macadamia nuts).