This key lime pie is super simple to make. Once you gather all of your ingredients, it takes about a hour to pull this together. It needs to chill for several hours, but can certainly be served the same day it’s made.

The crust is both crispy and chewy, with macadamia nuts, and coconut. The filling is creamy, tart and sweet. The perfect blend!

Start with a 9″ pie pan.

Ingredients for crust:

1 1/2 c graham cracker crumbs
1/2 c finely chopped roasted, salted macadamia nuts
1/2 c sweetened shredded coconut
2 Tbsp light brown sugar
1/2 c melted butter (unsalted)

Ingredients for filling:

2 – 14oz cans sweetened condensed milk
1 c fresh key lime juice
1 whole large egg, plus 2 yolks
1 tsp fresh lime zest
1 tsp vanilla extract

Ingredients for topping:

1 1/2 c heavy whipping cream
3/4 c granulated sugar
8 oz mascarpone cheese
1 tsp vanilla

Toasted coconut and lime zest for garnish.

Preheat oven to 350 degrees. Combine all crust ingredients into a medium bowl, and stir to combine. Press into bottom and up sides of pie dish. Press firmly using a measuring cup bottom.

Bake for 10 minutes, until edges are lightly browned. Cool while you prepare the filling.

Combine filling ingredients into a large bowl, and whisk together til well-blended and smooth.

Pour into cooled pie crust, and bake for 15 min until set.

Cool completely. Chill for at least 2 hours.

Garnish with ruffles of mascarpone whipped topping.

Whip heavy cream and sugar with a whisk attachment, until you have stiff peaks. Add vanilla, and mascarpone cheese by the spoonful, while continuing to whip. Pipe around the edges of your chilled pie, then top with additional lime zest, and toasted coconut.