Macadamia Key Lime Pie – hands down THE BEST key lime pie EVER! Everyone raves about this pie. White Chocolate Macadamia Nut cookie crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and key lime juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties!
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Pin This RecipeThe BEST Key Lime Pie Recipe
This recipe was inspired by our recent trip to Gulf Shores. We ate at the new Safari Club restaurant at the Alabama Gulf Coast Zoo. After eating a delicious dinner, we could resist trying a slice of their key lime pie. One bite and knew we had to make our own version when we got home. This pie is AMAZING! The filling is to die for delicious, and the white chocolate macadamia nut cookie crust puts the whole thing over the top! I could have eaten the whole pie myself! I have made this pie numerous times since we’ve been home and it never disappoints. One bite and this delicious pie is sure to become a family favorite.
How to Make Macadamia Key Lime Pie from Scratch
This pie is very easy to make with only a few simple ingredients. To make the pie crust, crush the white chocolate macadamia nut cookies in the bowl food processor. In a medium bowl, combine cookie crumbs and melted butter. Press mixture into the bottom and up the sides of a springform pan with the bottom of a drinking glass. Set aside.
To prepare the creamy filling, in a small bowl combine gelatin and water. Let sit for 5 minutes and then microwave until the gelatin dissolves; set aside. In a large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, heavy whipping cream, and salt on low speed. Add key lime juice and beat on low speed for 30 seconds. Pour the pie filling into the prepared crust. Bake in a preheated oven until set. Cool the pie and refrigerate for at least 2 hours.
To prepare the fresh whipped cream, place heavy cream in a chilled mixing bowl. Whip with an electric mixer at high speed until soft peaks form. Add sugar and vanilla and whip until stiff peaks form. Spread the whipped cream on top of the pie. Garnish with lime slices or lime zest, if desired.
Helpful Tips & Frequently Asked Questions
- I use Pepperidge Farm Tahoe cookies for the base of the crust.
- Cover the bottom of the springform pan with foil. This will help if any butter from the crust leaks out.
- If you can’t find tiny key limes, you can substitute regular limes.
- Can I use bottled lime juice? Yes. Look for Nellie & Joe’s bottled lime juice. It will be near the lemon juice at grocery stores.
- Can substitute cool whip for fresh whipped cream.
- Can Key Lime Pie be Made in Advance? Yes! You can make the pie a day or two in advance and keep it refrigerated until you are ready to serve.
- I suggest not topping the pie with fresh whipped cream until right before serving.
- Can Key Lime Pie be Frozen? Yes! Bake the pie and cool completely. Wrap the pie in plastic wrap and aluminum foil. I also pop the wrapped pie in a freezer bag.
- The pie will keep for 1 to 2 months in the freezer. When ready to serve, let the pie thaw and then top with whipped cream.
- Store leftovers covered in the refrigerator.
Key Lime Pie with Macadamia Nut Crust
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Macadamia Key Lime Pie
Ingredients:
Crust
- 2 cups finely crushed white chocolate macadamia nut cookies
- 5 Tbsp butter, melted
Filling
- 1 tsp unflavored gelatin
- 2 Tbsp cold water
- 6 egg yolks
- 1½ (14-oz) cans sweetened condensed milk (2 cups)
- ¼ cup heavy whipping cream
- ¼ tsp salt
- ¾ cup key lime juice
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
Instructions:
- Preheat oven to 375º F.
Crust
- Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this – works great!) Set aside.
Filling
- In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
- In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add key lime juice and beat on low speed for 30 seconds. Pour into prepared crust.
- Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
Topping
- Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread on top of pie.
Notes:
- I use Pepperidge Farm Tahoe cookies for the base of the crust.
- Cover the bottom of the springform pan with foil. This will help if any butter from the crust leaks out.
- If you can’t find tiny key limes, you can substitute regular limes.
- Can I use bottled lime juice? Yes. Look for Nellie & Joe’s bottled lime juice. It will be near the lemon juice at grocery stores.
- Can substitute cool whip for fresh whipped cream.
- Can Key Lime Pie be Made in Advance? Yes! You can make the pie a day or two in advance and keep it refrigerated until you are ready to serve.
- I suggest not topping the pie with fresh whipped cream until right before serving.
- Can Key Lime Pie be Frozen? Yes! Bake the pie and cool completely. Wrap the pie in plastic wrap and aluminum foil. I also pop the wrapped pie in a freezer bag.
- The pie will keep for 1 to 2 months in the freezer. When ready to serve, let the pie thaw and then top with whipped cream.
- Store leftovers covered in the refrigerator.
Steph
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Just made this and wondered at what point do you remove the springform pan? After it’s been in refrigerator for the 2 hours?
Whenever you serve it
I couldn’t find the same cookies. I have nilla wafers, macadamia nuts and white chips. Could I combine them to make the crust?
That might work!
Can you substitute regular limes for key limes? I haven’t been able to find any key limes at the store.
Thanks!
Absolutely – it will be just fine.
How do you keep whipped cream from collapsing? I need to make this as far ahead of time as possible without the whipped cream turning to liquid. Thanks.
My whipped cream usually keeps a couple of days after I make it, but you could substitute cool whip.
To make whipped cream last add 1/3 cup powdered sugar and 1 tsp. vanilla to each 1 cup of heavy whipping cream… then whip to stiff peaks. Lasts on the pie for days ( or until you eat it all!!!)
Did I miss it somewhere? I don’t see what size springform pan.
I love your recipes btw
I used a 9-inch pan