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A family recipe for the best coconut macadamia key lime pie! The filling is cream of coconut, yogurt and lime juice and the crust is made from Nilla wafers and macadamia nuts!
Pin this now to find it later
Pin ItWhen it comes to tasty desserts, key lime pie is supreme. This deliciously sweet and tart Florida classic is a fabulous way to end a meal.
My mother-in-law has been making this delicious Coconut Macadamia Key Lime Pie recipe for many years!
This pie is always a huge hit when served! It has a way of changing key lime pie “dislikers” into key lime pie lovers!!
It’s honestly one of the best pies we’ve ever had. I’m so happy we’re sharing the recipe here!
Coconut Macadamia Key Lime Pie Ingredients
Crust Ingredients
- Nilla Wafer Cookies: Sweet, buttery cookies that create the perfect crunchy base
- Macadamia Nuts: Add a rich, nutty flavor and a subtle tropical twist to the crust
- Coconut Flakes: Bring texture and a light coconut flavor that pairs perfectly with lime
- Unsalted Butter (melted): Holds the crust together and adds delicious richness
Filling Ingredients
- Cream of Coconut: Sweet and creamy, this gives the filling its coconut-forward flavor
- Plain Low-Fat Yogurt: Adds a subtle tang and creamy texture without being too heavy
- Fresh Lime Juice: Bright and zesty—this is where the key lime flavor shines
- Lime Zest: Adds an extra punch of citrus and a pop of color
- Gelatin (dissolved in water): Helps set the pie into that perfectly sliceable texture
Topping Ingredients
Coconut Flakes: Folded into the whipped cream for extra flavor and texture
Heavy Whipping Cream: Fluffy and rich, perfect for topping the pie
Confectioners’ Sugar: Lightly sweetens the whipped cream without overpowering it
Frequently Asked Questions
There are several ways to squeeze a lime in order to extract the juice. A quick way to squeeze a lime is to cut it in half and gently press down on it using a citrus juicer.
If you’re short on time or don’t have a juicer, you can also squeeze the lime by hand. Squeeze limes at room temperature and roll them on the counter to help soften it up.
Squeeze both halves of the lime, and then twist the center to get the rest of the juice from the core.
A fresh-baked pie should be refrigerated since bacteria can grow if it’s stored at room temperature. Never leave your key lime pie out for more than two hours at room temperature.
The pie should last for approximately two to three days in your refrigerator if you can go that long without eating it. If you want to freeze the pie, wrap it tightly in aluminum foil or freezer wrap and it should stay fresh for up to two months.
You may wonder whether or not you can substitute a regular lime for key lime in your recipes, and the answer is yes. Overall there is just a slight difference in flavor that is mostly unnoticeable when you use a traditional lime in your pie.
The juice is a bit less tart, while a regular lime has a more vibrant and slightly sour taste. If you prefer your pie to taste sweeter, stick to key limes to get the most authentic, original flavor.
However, it won’t harm the taste or structure of your pie if all you can find is a standard grocery store lime.
You may think all limes are the same, but there are a few distinct differences between a “regular” lime and a key lime.
Key limes are grown in the area of the Florida Keys. They are smaller than other limes, giving them a tart flavor that also has a unique aroma. Limes purchased in your average grocery store are larger and tarter than the Florida-grown versions.
In terms of size, key limes tend to be much smaller but contain more seeds than regular limes. The skin is fairly thin and a bit yellower, while classic limes are bright green and have a thick skin.
A Delicious Lime Dessert
When it comes to classic American desserts, key lime pie is a nationwide favorite. Whether you use a “real” key lime or a regular one, this flavor will create a sweet treat like no other.
More Pie Recipes You’ll Love
Homemade Coconut Pie with Shortbread Cookie Crust
Let us know if you make this delicious pie by leaving a comment and review below! We hope you love it as much as we do!
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Coconut Macadamia Key Lime Pie
Ingredients
Crust
- 35 Nilla wafer cookies
- 1/3 cup macadamia nuts
- 1/3 cup coconut flakes
- 1/4 cup unsalted butter, melted
Filling
- 15 oz can cream of coconut
- 2/3 cup plain low fat yogurt
- 1/2 cup fresh lime juice
- 2 teaspoons lime zest
- 1 pack of gelatin with 3 tablespoons water. Melt it over a double broiler until dissolved.
Topping
- 3/4 cup heaving whipping cream
- 2 tablespoons confectioners sugar
- 1/3 cup coconut added to the whipped cream
Instructions
- In a food processor, blend the cookies and then mix in the coconut and melted butter. Press into a pie dish and bake at 350 degrees for 15 minutes.
- Mix the cream of coconut, lime juice, yogurt and zest. Then, add in the melted gelatin.
- Pour the filling over the crust.
- Let it set in the fridge until it’s completely cool.
- Beat all of the ingredients on high until whipped and spread on top of the pie. Add some lime zest, limes, and coconut to garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a great dessert! Everyone at my house loved it!
This is the best! Key lime pie is a favorite around here
OBSESSED with this dessert. Love coconut and lime together. But your addition of macadamia took it to the next level. So good. Will definitely make again for my birthday this summer!
I love all things coconut – this is definitely being made this weekend!
I made this beauty of a pie for book club. It was great but I was surprised how un-sweet it was. Do you think I could use vanilla yogurt instead of plain? Just to up the sweetness factor a little.
Glad you liked it!! Yes, I think vanilla yogurt would work too! It’s really the cream of coconut that makes it sweet though. You have to make sure to put the thick creamy part in too! That’s the condensed sweetness!