Coconut Lime Pie With Coconut Macadamia Crust Recipe

Escape to a tropical paradise with this dreamy Coconut Lime Pie! A buttery, toasted coconut macadamia nut crust cradles a creamy, tangy coconut lime filling, topped with fluffy whipped cream and a zesty lime zest. This recipe, inspired by Bequia and Bon Appetit, is the perfect summer dessert – easy to make and guaranteed to impress.

Prep Time 45 mins
Cook Time 35 mins
Calories 413.1 kcal
Protein 9g
Rating Be the first
Coconut Lime Pie With Coconut Macadamia Crust 86

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Coconut Lime Pie With Coconut Macadamia Crust

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How to Make Coconut Lime Pie With Coconut Macadamia Crust

  1. **Make the Crust:**
  2. Preheat oven to 350°F (175°C).
  3. In a food processor, pulse 1 ½ cups vanilla wafers and ½ cup macadamia nuts until finely ground.
  4. Transfer to a medium bowl and stir in ½ cup sweetened shredded coconut.
  5. Add 6 tablespoons (3 ounces) melted unsalted butter and mix until well combined.
  6. Press mixture into the bottom and sides of a 9-inch glass pie pan.
  7. Bake for 20-25 minutes, or until golden brown. Cool completely.
  8. **Make the Filling:**
  9. In a large bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk, 1 cup sweetened condensed milk, ½ cup lime juice, and 1 teaspoon lime zest.
  10. In a small metal bowl, sprinkle 2 packets (4 teaspoons) unflavored gelatin over 3 tablespoons cold water. Let stand 10 minutes to soften.
  11. Set the bowl over a saucepan of barely simmering water and whisk until gelatin is completely dissolved (about 1 minute).
  12. Whisk the dissolved gelatin into the coconut mixture.
  13. Pour filling into the cooled crust.
  14. Refrigerate for at least 4 hours, or until set.
  15. **Make the Topping:**
  16. In a medium bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
  17. Spoon or pipe the whipped cream onto the set pie.
  18. Garnish with extra lime zest before serving.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

33g

Fat

102g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit Caribbean Oven Refrigerator Central American Dinner Party Fall Heirloom Historical Holiday Event Romantic Spring Summer Winter Pies Easter Nuts Freezer Stove Top Dietary Christmas New Years Seasonal Comfort Food Independence Day St Patricks Day Valentines Day Citrus Lime Coconut Tropical Fruit Brunch Superbowl Kwanzaa Taste Mood Sweet Equipment Presentation Served Cold

Frequently Asked Questions

How long does it take to make Coconut Lime Pie With Coconut Macadamia Crust?

Coconut Lime Pie With Coconut Macadamia Crust takes about 80 minutes from start to finish — roughly 45 minutes to prepare and 35 minutes to cook.

How many calories are in Coconut Lime Pie With Coconut Macadamia Crust?

Coconut Lime Pie With Coconut Macadamia Crust has approximately 413.1 calories per serving, with about 9 g protein, 8 g carbohydrates and 53 g fat.

What ingredients do I need for Coconut Lime Pie With Coconut Macadamia Crust?

The key ingredients for Coconut Lime Pie With Coconut Macadamia Crust are Vanilla Wafers, Macadamia Nuts, Sweetened Flaked Coconut, Unsalted Butter, Cream Of Coconut, Plain Yogurt. See the full list with measurements above.

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