White chocolate key lime pie

    4 hours 20 min

    This dessert has a crunchy base made with macadamia nuts, a layer of white chocolate and a creamy lime topping - a simply delicious combination of flavours!

    4 people made this

    Serves: 8 

    • Base
    • 65g finely chopped macadamia nuts
    • 60g plain flour
    • 50g caster sugar
    • 3 tablespoons unsalted butter, chilled and cubed
    • Chocolate layer
    • 120g unsalted butter, cubed
    • 120g white chocolate
    • Lime topping
    • 4 egg yolks, beaten
    • 1 (400g) tin sweetened condensed milk
    • 1/2 teaspoon grated lime peel, or more to taste
    • 150ml lime juice
    • 240ml double cream, chilled
    • 1 tablespoon caster sugar

    Prep:2hr  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:4hr20min 

    1. To make the base: In a food processor, combine nuts, flour and 50g sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
    2. Press the mixture into the bottom and up the sides of a 23cm tin. Freeze until base is firm.
    3. Preheat oven to 180 C / Gas 4.
    4. Bake the base for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 180 C / Gas 4.
    5. To make white chocolate layer: In a small bowl, mix together 120g butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly over base. Freeze until firm.
    6. To make lime topping: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture onto chilled base.
    7. Bake in preheated oven for 20 minutes. Let traybake cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled.
    8. In a chilled mixing bowl, whip the cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before slicing and serving.

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    Reviews in English (19)


    This recipe is incredible. I have made it multiple times now and it is a family favorite. To solve the "too much butter" debate once and for all. It is NOT a typo but you do need to use real white chocolate (I use Ghiardellhi brand) and make sure to melt it very slowly over a double boiler. If done correctly all of the butter is absorbed smoothly into the chocolate. I made a variation of this recipe that turned out wonderful today. I cut down the lime juice by maybe 1/8 cup and added about 1/2 cup or a little more pureed fresh strawberries. The result is a tangy strawberry lime endeavor that is just out of this world in taste!!! I have also added 2 pureed peaches to the lime juice and an additional egg. That version was wonderful too.  -  16 Apr 2007  (Review from Allrecipes US | Canada)


    How could I not be tempted by a recipe with such an enticing name? I set upon to make this with great anticipation. Unfortunately, because of some problems I encountered, I can't rate this recipe highly. First, I think it's fair to say most will interpret a 9" pie pan to mean Pyrex. And even if not, since it would be at least fair to say they MIGHT use a Pyrex pie dish, the recipe should warn that freezing (or even chilling) the dish, then putting it into a hot oven, is not recommended, as it would invite a potentially serious accident of a shattered dish. This cautionary advisory is important! I chose to use an 8" square metal pan. Next, my years of baking experience should have alerted me that baking the crust 25 minutes is too long. So long that I threw out an expensive, over-browned crust and started over. Fifteen minutes was more like it. The butter/chocolate filling blended nicely, but just as I feared, once baked with the filling much of the butter melted and pooled at the top. I had to sop it up with paper towels. This was the ultimate deal breaker for me. To sum up the final result, the crust was tough and salty (I have not seen unsalted macadamia nuts - almonds would be a cheaper and no-salt option), the chocolate /butter filling too rich - like eating a stick of butter. The overall flavor was good, but largely due to the Key Lime pie filling. One could accomplish as good or better result, easier and cheaper too, just making a Key Lime Pie.  -  29 Jul 2014  (Review from Allrecipes US | Canada)


    This recipe took me most of the day to make with having to freeze and bake and freeze and bake etc. BUT, it was SO-O-O-O worth it. I used only real lime juice and no concentrate, which makes a BIG difference in the flavor. I made it in an 8x8 square pan in bar form instead of pie, and it worked perfectly. If you have to impress them at the potluck and you have time to make it, bring this. I have never had any key lime anything that was this delicious.  -  25 Jun 2002  (Review from Allrecipes US | Canada)

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