Key Lime Pie with Macadamia-Almond Crust

  • 1 cup ground toasted macadamia nuts
  • ½ cup almond flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¼ cup butter, melted
  • 2/3 cup key lime juice (about 16 limes)
  • 1 14-oz can sweetened condensed milk
  • 3 eggs, divided
  • 1 ½ tsp lime zest
  • 1/8 tsp cream of tartar
  • ¼ cup confectioner’s sugar

Preheat oven to 350°F.  In a medium bowl, combine the ground macadamia nuts, almond flour, salt, and baking soda.  Add the melted butter and stir to combine.  Press the mixture into a 9-10” pie pan.  Place on the center rack of the oven and bake until lightly browned, about 10 minutes.  Set aside on cooling rack.  To make filling, use whisk attachment on mixer and beat egg yolks until fluffy on high speed.  Continue to beat while slowly adding sweetened condensed milk until thick.  Lower speed to medium and add lime juice; beat to combine.  Stir in lime zest.  Pour into crust and bake until filling is set, about 10 minutes.  Let cool on wire rack.  Make meringue by beating egg whites with a pinch of salt and cream of tartar until foamy.  Keep beating, adding confectioner’s sugar slowly, until shiny and holds fairly stiff peaks.  Cover pie with meringue and bake until lightly browned, about 10-15 minutes.  Cool on wire rack and then refrigerate until serving.