Macadamia Key Lime Pie

By srumbel

I make Key Lime Pie at least four times a month during summer, it’s so refreshing. The shortbread crust adds richness. — Brynn LeMaire, Gueydan, Louisiana
from tasteofhome.com

Ingredients

• FILLING:
• 1 cup crushed shortbread cookies
• 1/2 cup finely chopped macadamia nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice or lime juice
• 1 cup heavy whipping cream
• 1/4 cup coarsely chopped macadamia nuts

Preparation

Step 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.
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. Yield: 8 servings.

Nutritional Facts: 1 piece equals 604 calories, 45 g fat (23 g saturated fat), 111 mg cholesterol, 297 mg sodium, 46 g carbohydrate, 1 g fiber, 9 g protein.