Macadamia Key Lime Pie

This delicious version of Key Lime Pie is easy enough for a beginning baker but impressive enough for guests. The effortless filling can also be used in a traditional graham cracker crust.

A 16 oz. carton of whipping cream is pictured, but only an 8 oz. carton is needed if making your own whipped cream.  Limes are for garnishing the pie.

Macadamia Key Lime Pie

Taste of Home has amazing recipes, and one of them is the Macadamia Key Lime Pie recipe found here:  http://www.tasteofhome.com/recipes/macadamia-key-lime-pie  A wonderfully easy whipped cream recipe is linked below.

 Notes:

*I used 7 limes to create the pie pictured above.

*For a deep dish pie plate like the Fiestaware pie plates that I use, I double the crust recipe but don't use all of it...just what I need.

Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.  

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html 

Click here to print!

I was honored when this photo was chosen by QVC for their 2014 Foodie Foto of the Year award. ♥