Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a food processor, pulse the graham cracker crumbs and macadamia nuts together until the nuts are finely ground.

3. 3

   Transfer the crumb mixture to a bowl and stir in the granulated sugar and melted butter until well combined.

4. 4

   Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool slightly.

5. 5

   In a medium bowl, whisk the egg yolks and lime zest together for about 2 minutes until the mixture thickens slightly.

6. 6

   Add the sweetened condensed milk and Key lime juice to the yolks, whisking until smooth and fully combined.

7. 7

   Pour the filling into the baked crust and return the pie to the oven.

8. 8

   Bake for 15 minutes, or until the filling is set but still slightly jiggly in the very center. Do not brown the top.

9. 9

   Cool the pie to room temperature on a wire rack, then refrigerate for at least 3 hours or overnight to fully set.

10. 10

    Before serving, whip the heavy cream and powdered sugar in a bowl until stiff peaks form.

11. 11

    Spread the whipped cream over the chilled pie and garnish generously with the toasted coconut flakes.