Name: Macadamia Key Lime Pie
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2 cups finely crushed white chocolate macadamia nut cookies; 5 Tbsp butter, (melted); 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; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla

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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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 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

This easy key lime pie has quickly become one of our favorite desserts. 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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