Macadamia Key Lime Pie

Crust

1/2 package (15 oz) refrigerated pie crust.(1 crust)

1/2 Cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided

Filling

4 large limes

1 package (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk

3-4 drops each green and yellow food coloring

1 container (12 oz) frozen whipped topping, thawed, divided

Additional lime slices, for garnish

1. Preheat oven to 450 F. For crust, let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 1 11/2 inch circle. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides.

2.Coarsely chop nuts . Sprinkle 1/2 cup of the nuts over bottom of pie crust. Bake 10-11 minutes or until crust is golden brown, Cool completely.

3. For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk; whisk until smooth. Stir zest, juice and food coloring into cream cheese mixture; mix well. Fold in 2 cups of the whipped topping. Pour mixture into crust. Refrigerate at least 30 minutes.

4. Toast remaining 1 Tablespoon nuts over medium heat until light golden Brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices. Sprinkle with nuts.