Macadamia Key Lime Pie

Guests will delight in this cool and refreshing pie. Buttery-rich macadamia nuts give the crust added flavor and crunch.


  • 1/2 package (15 ounces) refrigerated pie crusts (1 crust)
  • 1/2 cup plus 1 tablespoon macadamia nuts, coarsely chopped, divided
  • 4 large limes
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
  • 1 container (12 ounces) frozen whipped topping, thawed, divided
  •  Additional lime slices, for garnish
  • 3-4 drops each green and yellow food coloring (optional)


  1. Preheat oven to 450°F. For crust, let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust into bottom and up sides. Prick bottom and sides using pastry tool.

  2. Coarsely chop nuts with Food Chopper. Sprinkle 1/2 cup of the nuts over bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.

  3. For filling, zest limes with Zester/Scorer to measure 3 teaspoons zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk in Classic Batter Bowl; whisk until smooth using Stainless Whisk. Stir zest, juice and food coloring into cream cheese mixture; mix well. Fold in 2 cups of the whipped topping using Classic Scraper. Pour mixture into crust. Refrigerate at least 30 minutes.

  4. In (8-in.) Sauté Pan, toast remaining 1 tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping using Easy Accent® Decorator and lime slices, if desired. Sprinkle with nuts. Cut into wedges using Slice 'N Serve®.


  • 8  servings

Nutrients per serving:

Calories 640, Total Fat 38 g, Saturated Fat 22 g, Cholesterol 60 mg, Carbohydrate 63 g, Protein 9 g, Sodium 270 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

2 starch, 2 fruit, 7 fat (4 carb, 7 fat)

Cook's Tips:

Persian limes are the most common limes available in the supermarket and provide excellent results in this recipe. Fresh Key limes are grown in Florida and the Caribbean and are not available in most areas of the country, but can be substituted for the Persian limes, if you like. Bottled Key lime juice can be used as well, but don't omit lime zest. Key limes are smaller, rounder and tarter than Persian limes and have a yellow tint to the peel and flesh.

Wash and dry limes before removing zest. Limes will release the most juice if they are at room temperature. You can warm refrigerated limes in the microwave oven on HIGH for about 10 seconds before juicing.

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