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Categories:
nuts vanilla wafer cookie crumbs sugar butter lime juice unflavored gelatin egg yolks condensed milk lime peel chilled whipping cream
Viewed: 14 - Published at: 2 years agoIngredients
- 1 3 1/2-ounce jar roasted macadamia nuts, rinsed, dried
- 1 cup fine vanilla wafer cookie crumbs (about 26 cookies)
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup plus 2 tablespoons fresh lime juice
- 1 teaspoon unflavored gelatin
- 3 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon grated lime peel
- 1 cup chilled whipping cream, whipped to stiff peaks
Method
- Preheat oven to 350F.
- 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.
