Coconut Macadamia Key Lime Pie


  • 1 cup macadamia nuts, finely chopped
  • 2 cups graham cracker crumbs
  • 1 cup flaked coconut, toasted
  • 1/2 cup butter or margarine, melted
  • 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


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.