What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe.
Original recipe makes 1 – 9 inch pie
Ingredients
1/2 cup finely chopped macadamia nuts
1/2 cup unbleached all-purpose flour
1/4 cup white sugar
3 tablespoons unsalted butter, chilled and cubed
8 tablespoons unsalted butter, cubed
4 ounces white chocolate
4 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon grated lime peel
5/8 cup key lime juice
1 cup heavy cream, chilled
1 tablespoon white sugar
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PREP
2 hrs
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COOK
20 mins
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READY IN
4 hrs 20 mins
Directions
- To Make Crunch: In a food processor, combine nuts, flour and 1/4 cup sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
- Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 350 degrees F (175 degrees C).
- To Make White Chocolate Coating: In a small bowl, mix together 8 tablespoons butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly into crust. Freeze until firm.
- To Make Key Lime Endeavor: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture into chilled crust.
- Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Let pie cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled.
- In a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before serving.
Nutrition
Calories: 633 kcal
Carbohydrates: 52.3 g
Cholesterol: 209 mg
Fat: 45.1 g
Fiber: 1 g
Protein: 8.6 g
Sodium: 95 mg