Best Macadamia Lime Pie Recipes

MACADAMIA KEY LIME PIE

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.

CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Cover and freeze 30 minutes. (Can be prepared 1 week ahead. Keep frozen.) Bake until crust is golden, about 20 minutes. Cool completely.
• Make filling:
• Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
• Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust (filling will reach top of crust). Chill until set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe around edge of pie. Dip lime rounds into additional powdered sugar. Garnish pie with lime.

MACADAMIA LIME PIE

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.

MACADAMIA KEY LIME PIE

Steps:

• 1. 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.
• 2. 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.
• 3. In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.

COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST RECIPE

Steps:

• Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts. 2. Process until finely ground. 3. Transfer to a medium bowl and mix in the coconut. 4. Add butter and stir until well blended. 5. Press onto the bottom and sides of a 9-inch glass pie pan. 6. Cover and freeze for at least 30 minutes (can be done days in advance). 7. Preheat oven to 350°F. 8. Bake about 20 minutes, or until the crust is golden brown. 9. Cool thoroughly. 10. For the Filling: In a large bowl, whisk together the first four ingredients. 11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over. 12. Let stand 10 minutes, or until the gelatin softens. 13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute. 14. Whisk into the coconut mixture and pour into the crust. 15. Chill 4 hours or until set. 16. Cover and keep refrigerated until ready to serve. 17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl. 18. Beat until stiff peaks form. 19. Spoon or pipe onto cut serving pieces. Garnish with lime zest.