Macadamia Lime Pie

Recipe Ingredients

1		Roasted macadamia nuts - (3 1/2 oz) - rinsed, dried
1 cup	146g / 5.1oz	Fine vanilla wafer cookie crumbs - (abt 26 cookies)
1 tablespoon	15ml	Sugar
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted
1/2 cup	118ml	Fresh lime juice - plus
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Unflavored gelatin
3		Egg yolks
1		Sweetened condensed milk - (14 oz)
1 teaspoon	5ml	Grated lime peel
1 cup	237ml	Chilled whipping cream - whipped stiff peaks

Recipe Instructions

Preheat oven to 350 degrees. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature.

Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.

Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.

Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.

Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, June 1991

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