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!
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.
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.