Key Lime Pie with Macadamia Shortbread Crust

Yum!  My sweetheart loves both key lime pie and macadamia nuts so it was a given that eventually I was going to make him this pie.  I just brought back some macadamia nuts from Hawaii, so the time is now!  This pie goes together very quickly, but make sure you allow time (4 hours) for it to set up in the refrigerator before eating.

I found this recipe on Taste of Home and have copied it using their directions.

• 1 c. crushed shortbread cookies--I used Lorna Doone
• 1/2 cup finely chopped macadamia nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice or lime juice
• 1 cup heavy whipping cream
• 1/4 cup coarsely chopped macadamia nuts

Directions

• In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
• In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.