Lime Pie with Coconut Macadamia Crust is everything a lime pie should be. This isn’t your typical lime pie with a plain graham cracker crust. It’s dressed up in a scrumptious coconut macadamia nut crust.
Shredded coconut and finely chopped macadamia nuts are mixed with graham cracker crumbs for a crust that’s super flavorful and has a lot of texture contrasts. It perfectly complements the flavor of the filling.
The filling is both tart and sweet and very creamy with just the right amount of lime flavor.
But we’re not done there. To finish it, a coconut whipped cream made with a mixture of Coco Lopez Cream of Coconut and heavy cream.
You can use key limes if you can find them. If not regular limes are fine.
With a pop of bright, fresh lime flavor Lime Pie with Coconut Macadamia Crust is a cool and creamy, sweet and sour summer pie with a bright, fresh lime flavor.
Lime Pie with Coconut Macadamia Crust
Coconut Macadamia Crust
- 1 1/2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup macadamia nuts
- 1 tablespoon sugar
- 5 tablespoons butter, melted
- 4 egg yolks
- 3 tablespoons grated lime zest
- 1 (14-ounce) can sweetened condensed milk
- 3/4 cup fresh lime juice
- 1/2 teaspoon vanilla extract
Coconut Whipped Cream
- 1 can Cream of Coconut (Coco Lopez), chilled
- 1/2 cup heavy cream
- In a food processor, pulse graham cracker crumbs, coconut, macadamia nuts, and sugar until everything is finely chopped. Transfer to a medium bowl, add butter, and mix well.
- Spread the mixture evenly along the bottom and sides of a 9-inch deep dish pie plate and press firmly with fingers to flatten. Set aside. (I like a lot of crust so this makes a thick crust.)
- Preheat oven to 350 degrees.
- To make the filling, use an electric mixer to mix the egg yolks and lime zest.
- Add sweetened condensed milk, lime juice, and vanilla extract and beat until mixed well.
- Pour filling into pie shell. Place pie pan on a baking sheet and bake in oven for 25 to 30 minutes.
- Place pie on a cooling rack to cool completely. Then refrigerate for at least 6 hours or overnight.
- To make Coconut Whipped Cream, use a mixer with a whisk attachment to beat the heavy cream and the solid portion of the Cream of Coconut (about 1/2 cup) until thickened. It's best to stick the bowl and beater in the refrigerator to chill first. The colder everything is, the better it will thicken.
- Either spread the whipped cream on top of the pie or use a pastry bag to pipe it around the edge of the pie.
Recipe adapted from Perfect Pies and More
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