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Coconut-Macadamia Key Lime Pie

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By Pillsbury Kitchens
Updated Nov 7, 2013
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Lime adds a tangy twist to this delicious pie made with coconut and nuts – a delicious baked dessert.

Coconut-Macadamia Key Lime Pie

  • Prep Time 15 min
  • Total 3 hr 15 min
  • Ingredients 13
  • Servings 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

529 Calories
29g Total Fat
8g Protein
60g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
529
Total Fat
29g
0%
Saturated Fat
15g
0%
Sodium
225mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 1/2 Other Carbohydrate; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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