- 8 half pint wide mouth bottles
- 6 oz vanilla wafer cookies
- 1/4 cup dry roasted macadamia nuts
- 3 Tbsp melted butter
- 3/8 cup sweetened coconut
- 3 (8 oz) pkgs cream cheese, room temperature
- 3/4 cups granulated sugar
- 2 Tbsp Cornaby's Thick Gel or cornstarch
- 1/2 cup sour cream
- 1/2 tsp salt
- 6 Tbsp fresh key lime or lime juice
- 3 large eggs
- Lime zest
- Whipped cream, for garnish
- Lime slices, for garnish
Spray 8 (half-pint wide-mouth bottles) with non-stick spray.
In a blender or food processor, add vanilla wafers and pulse until crumbs form. Slowly add melted butter. Add macadamia nuts and pulse a few times, leaving small chunks of nuts. Add coconut, mix well witha fork.
Divide mixture evenly between 8 bottles. Press firmly into bottom of bottles with fingers and set aside.
Using food processor, mix cream cheese until smooth. Add eggs, sugar, sour cream, Cornaby’s Thick Gel, lime juice, and salt. Pulse until well mixed. Scrape down sides, add lime zest, and pulse two more times.
Divide batter evenly on top of cookie mixture. Top each jar with lid.
Add 1 cup water to pressure cooker. In bottom of pressure cooker insert, place 4 jars. Place last 4 jars on top of others. Lock pressure cooker lid and cook on high pressure for 4 minutes. When complete, let pressure release naturally, around 20 minutes. Carefully remove remaining pressure and remove jars from pressure cooker. If pie still jiggles, pressure cook for 2 more minutes. The inside temperature of pies should be 145°.
Let cool for 45 minutes before placing them in fridge to set. Refrigerate for at least 3 hours.
Garnish with whipped cream and toasted coconut.
To make gluten free, use Kinnikinnick vanilla wafers and use 5-10 more cookies.