Ingredients
1
cup macadamia nuts, finely chopped
2
cups graham cracker crumbs
1
cup flaked coconut, toasted
1/2
cup butter or margarine, melted
2
cans (14 oz each) sweetened condensed milk (not evaporated)
1
tablespoon grated Key lime peel
1/2
cup Key lime juice
3
egg yolks
1
to 2 drops green food color, if desired
1
container (8 oz) frozen whipped topping, thawed
Additional macadamia nuts, toasted
Additional toasted coconut
Key lime slices
Preparation
Heat oven to 350°F. In small bowl, mix crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 12 minutes or until golden brown; cool.
In large bowl, beat condensed milk, grated lime peel, lime juice, egg yolks and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into partially baked crust.
Bake 15 to 20 minutes or until center is set. Cool on cooling rack 15 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 3 days. Spread whipped topping over pie. Garnish with toasted macadamia nuts, coconut and lime slices.
