Macadamia Lime Pie Recipes

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MACADAMIA KEY LIME PIE



Macadamia Key Lime Pie image

I make Key lime pie at least four times a month during summer, it's so refreshing. The shortbread crust adds richness. -Brynn LeMaire, Gueydan, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 cup crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts

Steps:

  • In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.

Nutrition Facts : Calories 604 calories, Fat 45g fat (23g saturated fat), Cholesterol 111mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.

MACADAMIA LIME PIE



Macadamia Lime Pie image

Provided by Gina Schild

Categories     Milk/Cream     Citrus     Dairy     Nut     Dessert     Bake     Lime     Macadamia Nut     Summer     Bon Appétit     Miami     Florida     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 10

1 3 1/2-ounce jar roasted macadamia nuts, rinsed, dried
1 cup fine vanilla wafer cookie crumbs (about 26 cookies)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup plus 2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin
3 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon grated lime peel
1 cup chilled whipping cream, whipped to stiff peaks

Steps:

  • Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
  • Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
  • Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.

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