Coconut-Macadamia Key Lime Pie

Lime adds a tangy twist to this delicious pie made with coconut and nuts – a delicious baked dessert.

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Servings 12

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ingredients 13
Prep Time 15 min
Total Time 3 hr 15 min

Ingredients

Crust

1: cup macadamia nuts, finely chopped

2: cups graham cracker crumbs

1: cup flaked coconut, toasted

: 1/2 cup butter or margarine, melted

Filling

2: cans (14 oz each) sweetened condensed milk (not evaporated)

1: tablespoon grated Key lime peel

: 1/2 cup Key lime juice

3: egg yolks

1: to 2 drops green food color, if desired

1: container (8 oz) frozen whipped topping, thawed

Garnish, if desired

: Additional macadamia nuts, toasted

: Additional toasted coconut

: Key lime slices

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Directions

1 Heat oven to 350°F. In small bowl, mix crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 12 minutes or until golden brown; cool.
2 In large bowl, beat condensed milk, grated lime peel, lime juice, egg yolks and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into partially baked crust.
3 Bake 15 to 20 minutes or until center is set. Cool on cooling rack 15 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 3 days. Spread whipped topping over pie. Garnish with toasted macadamia nuts, coconut and lime slices.