Lime Pie with Coconut Macadamia Nut Crust
If you love the bright, tangy flavor of lime pie and the sweet, nutty crunch of coconut and macadamia nuts, this Lime Pie with Coconut Macadamia Nut Crust is for you! This recipe takes the classic key lime pie and gives it a tropical twist with a buttery, homemade crust of Macadamia Nut Cookie Dough and toasted coconut. The result? A creamy, refreshing lime filling nestled in a crisp, gold crust you can bring to your spring gatherings, summer barbeques, or seasonal holiday meals.
Servings: 8 slices of Lime Pie with Coconut Macadamia Nut Crust
Ingredients
Coconut Macadamia Nut Crust:
- 12 cubes of Wooden Spoon® Macadamia Nut Cookie Dough
- 1 c. sweetened, shredded coconut
- 5 tbsp. butter, melted
Lime Pie Filling:
- 8 egg yolks
- 4 tbsp. grated lime zest
- 2 (14 oz.) cans of sweetened condensed milk
- 3/4 c. fresh lime juice
- 1 tsp. vanilla extract
Featured Flavor
Make It Happen
Step 1
Preheat the oven to 325°F. Break and place the cookie dough cubes 2” apart on a greased baking sheet. Bake for about 14 minutes, or until golden brown. Remove from cookie sheet and transfer to cooling racks. Let cool completely.
Step 2
In a food processor, pulse the cookies and shredded coconut until finely chopped. Then, transfer this mixture to a medium-sized bowl and stir in the melted butter until well combined.
Step 3
Press the mixture evenly along the bottom and sides of a 9-inch, deep-dish pie plate. Use your fingers to flatten firmly. Set aside.
Step 4
Preheat the oven to 350°F. While it is heating, in a large mixing bowl, use an electric mixer to beat together the egg yolks and lime zest until smooth. Add sweetened condensed milk, fresh lime juice, and vanilla extract. Mix until fully combined. The mixture should be creamy and slightly thickened.
Step 5
Pour the filling into the prepared pie crust and spread evenly. Place the pie pan on a baking sheet (to catch any spills) and bake for 25-30 minutes, or until the center is just set. Remove and plate on a wire rack to cool completely.
Step 6
Once cooled, place the pie in the refrigerator for at least 6 hours, or overnight for best results.
Step 7
Slice and serve chilled. Garnish with whipped cream, extra lime zest, or toasted coconut for a treat that will steal the show at all your seasonal gatherings.
Storage Information
You can store your Lime Pie with Coconut Macadamia Nut Crust covered in the refrigerator for 3-4 days.
