WHITE CHOCOLATE KEY LIME PIE WITH MACADAMIA CRUST
Serves 8
Start this recipe 4 or more hours prior to serving (to allow
time to chill). It is really scrumptious!
½ cup finely chopped macadamia nuts
½ cup flour
¼ cup sugar
3 Tbsp cold butter, cubed
8 Tbsp cold butter, cubed
4 oz white chocolate
4 egg yolks
1 (14 oz) can sweetened condensed milk
½ tsp grated lime peel
5/8 cup Key Lime Juice
1 cup heavy cream, chilled
1 Tbsp white sugar
To make crust: In a food processor, chop nuts, flour and
¼ cup sugar. Add 3 Tbsp butter and process until dough forms
crumbs, do not let the dough come together in a ball. Press
the crumb mixture into the bottom and sides of a 9 inch pie
pan. Freeze until crust if firm. Preheat oven to 350 degrees.
Bake crust for 25 minutes or until lightly browned and set.
Let cool on a wire rack. Leave oven on.
To make white chocolate coating: Stir constantly 8 Tbsp
butter and white chocolate over lowest heat until smooth.
Pour into crust. Freeze until firm.
To make key lime mixture: In a medium bowl, whisk together
the egg yolks, condensed milk and lime peel. Gradually stir
in lime juice. Pour into chilled crust. Bake in oven for 20
minutes or until set. Let pie cool completely on wire rack.
Then cover and refrigerate for about 2 hours or until chilled
(I just put directly into refrigerator uncovered). In a chilled
bowl, whip the heavy cream with 1 Tbsp sugar until stiff peaks
from. Spoon or pipe the whipped cream on top of the pie before
serving.
