Print

Lime Pie with Coconut Macadamia Crust

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.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Christin Mahrlig

Ingredients

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

Filling

Coconut Whipped Cream

Instructions

  • 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.