Coconut Lime Pie with Coconut Macadamia Crust
Indulge in the tropical flavors of this Coconut Lime Pie with Coconut Macadamia Crust, a dessert that’s equal parts refreshing and decadent. The crust is a unique blend of shredded coconut, buttery macadamia nuts, and graham cracker crumbs, creating a delightfully crunchy and nutty base that perfectly complements the silky lime filling. Bursting with the zesty brightness of freshly squeezed lime juice and lime zest, the creamy filling comes together effortlessly with sweetened condensed milk and rich egg yolks. Topped with a cloud of freshly whipped cream and a sprinkle of toasted coconut, this pie is a match made in paradise. With just 20 minutes of prep time and a few simple steps, it’s an ideal dessert for summer gatherings or anytime you crave a taste of the tropics. Perfect for eight servings, this Coconut Lime Pie is sure to transport your taste buds to a sun-soaked island getaway.
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Recipe Information
Ingredients
- 1.5 cups Shredded unsweetened coconut
- 1 cup Macadamia nuts
- 1 cup Graham cracker crumbs
- 2 tablespoons Sugar
- 6 tablespoons Unsalted butter, melted
- 1 can (14 ounces) Sweetened condensed milk
- 0.5 cup Lime juice, freshly squeezed
- 1 tablespoon Lime zest
- 4 large Egg yolks
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine shredded coconut, macadamia nuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles coarse crumbs.
Pour in the melted butter and pulse again until the mixture comes together and holds its shape when pressed.
Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup to smooth and compact the crust.
Bake the crust for 10 minutes, or until lightly golden. Remove from oven and let it cool while preparing the filling.
In a medium bowl, whisk together the sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth and well combined.
Pour the lime filling into the cooled crust and spread evenly.
Bake the pie for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.
Just before serving, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut for garnish.
Slice, serve, and enjoy your Coconut Lime Pie!
Nutrition Facts
Calories |
5813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.0 g | 555% | |
| Saturated Fat | 244.0 g | 1220% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 428.7 g | 156% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 306.7 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1478 mg | 114% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
