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!
When 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!
The History of Key Lime Pie
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Just like its name implies, key lime pie is most closely traced back to the Key West, Florida area. While this may not be its exact origins, the delectable dessert was first mentioned as a recipe by a ship salvager named William Curry who lived in the region.
Curry was the first millionaire to live in Key West. Hee had a personal chef called “Aunt Sally.” She served him a sweet and delicious dessert made with limes, thus giving this classic its famous name.
What is the Difference Between a Lime and a Key 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.
Can I Substitute Lime for Key Lime?
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.
Does Key Lime Pie Need to Be Refrigerated?
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.
How do You Squeeze a Lime?
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 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
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!
Coconut Macadamia Key Lime Pie
- 35 Nilla wafer cookies
- 1/3 cup macadamia nuts
- 1/3 cup coconut flakes
- 1/4 cup unsalted butter, melted
- 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.
- 3/4 cup heaving whipping cream
- 2 tablespoons confectioners sugar
- 1/3 cup coconut added to the whipped cream
- 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.