White Chocolate Macadamia Nut Key Lime Pie

White Chocolate Macadamia Nut 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 lemon 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! #pie #dessert #keylimepie

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The 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 have made this pie numerous times since we’ve been home and it never disappoints.

How to Make White Chocolate Macadamia Nut Key Lime Pie from Scratch

This White Chocolate Macadamia Nut Key Lime Pie is very simple to make. Start with the cookie crust. I used Pepperidge Farm Tahoe cookies for the base of the crust. Crush the cookies in the food processor and mix in some melted butter. Press the cookie crumbs into a springform pan. Next prepare the filling. Key lime juice, sweetened condensed milk, whipping cream, egg yolks, and gelatin. Pour into the crust and bake. Let the pie cool and place in the refrigerator until ready to serve. Right before serving whip up some fresh whipped cream or top the pie with cool whip.

Can Key Lime Pie be Made in Advance?

This pie be made a day or two in advance and keep it refrigerated until you are ready to serve. Store any leftovers in the refrigerator. It will keep 2 to 3 days in the refrigerator.

You can even freeze the baked pie! How awesome is that! Wrap the pie in plastic wrap and aluminum foil. I also pop the wrapped pie in a freezer bag. The pie will keep 1 to 2 months in the freezer. When ready to serve, let the pie thaw and then top with whipped cream.

We LOVED this White Chocolate Macadamia Nut Key Lime Pie. It is hands-down the best key lime pie we’ve ever eaten! It’s the perfect ending to any meal. This is great for cookouts, potlucks, and the holidays. Here are a few more of our favorite pie recipes from the blog:

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White Chocolate Macadamia Nut Key Lime Pie

White Chocolate Macadamia Nut Key Lime Pie

Yield: 12 people
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
White Chocolate Macadamia Nut 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 lemon 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! #pie #dessert #keylimepie

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
  • (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.

Steph

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Comments

  1. Just made this and wondered at what point do you remove the springform pan? After it’s been in refrigerator for the 2 hours?

  2. I couldn’t find the same cookies. I have nilla wafers, macadamia nuts and white chips. Could I combine them to make the crust?

  3. 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.

    1. 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!!!)

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