Wednesday, May 27, 2015

A BIT DIFFERENT KEY LIME PIE

Love this key lime pie recipe because it uses a shortbread cookie/macadamia crust instead of graham cracker. A friend shared this with me a couple of years ago. It came from a lady in Louisiana, not Florida as you might think.

Crust:
1 cup finely crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted

Mix the crushed cookies, nuts, and sugar together in a small bowl. Stir the butter into the crumb mixture. Press onto the bottom and up sides of a lightly greased 9-inch pie plate. Chill for half hour before adding filling.

Filling:
1 brick (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/2 cup Key lime juice (or can use regular lime juice if you don't have Key limes)

Beat the cream cheese in large mixer bowl until smooth. Beat in the sweetened condensed milk and lime juice until blended. Using a large spatula, transfer mixture to the prepared and chilled crust.

Cover pie and refrigerate for at least 4 hours.

Topping:
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts
Shredded lime peel for garnish, optional

Whip cream until soft peaks form.  Spoon or pipe onto the pie filling. Sprinkle the chopped nuts over the whipped cream and sprinkle with the lime peel, if using.

Yield: Serves 8

Note: File Photo




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