Macadamia Key Lime Pie

When I suggested that we make Key Lime Pie for dinner at our friend’s house, I had no idea what was coming for me. DO NOT get overwhelmed by the four-part recipe below. It’s beyond worth your time. As always, contact me with any questions. DM on instagram is probably fastest, but I’ll respond to all methods as soon as I can.

We are Floridians through and through, except for the fact that I was born in Minnesota. Seventy percent of my life has been spent living in Florida – I did the math. So, we know how to make key lime pie and annually are blessed with fresh key limes. Key Lime Juice from your local grocer will still be super yummy.

First things first: Preheat oven to 325 F

Please note: this is a modified version of the Food and Wine Recipe

Graham cracker and Macadamia crust

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup ground macadamia nuts
• 4 tablespoons (half stock) unsalted butter, melted

We used the food processor for the crust. First we ground the macadamia nuts, and then measured them into a medium mixing bowl. You can pack them down a little when measuring. Then we ground graham crackers in the food processor and measured into the same bowl. Drizzle the melted butter over the top evenly and mix until it’s well coated.

Distribute the crust mix into the bottom of a 9″ or 9.5″ (preferably deep dish) pie pan. I like to press from the center out making sure it’s nice and even. Make sure you press up the sides and keep the sides extra thick because key lime pie is all about the nice thick crust.

Bake with no filling (“blind bake”) for 15 minutes. Let cool immediately.

(While the crust is baking and cooling, do this part)

Key Lime Filling

Ingredients

• 3 large eggs, separated
• 1 large egg
• One 14-ounce can sweetened condensed milk
• 1/8 tsp salt
• 1/3 cup fresh lime juice
• 3 tablespoons key lime juice (we had to use bottled even though we live in Florida. Bought the nicest one we could find in Publix)
• 1/2 teaspoon finely grated lime zest, plus more for garnish Sweetened

In a large bowl, mix the separated yolks with the whole egg, sweetened condensed milk and salt. Mix well. Then add the lime juice and juice and mix again until evenly incorporated. You’ll want to use a whisk for this step.

In a separate large bowl or the bowl of a stand mixer, add your egg whites. Set to medium high speed on a hand held mixer or stand mixer, or power up your shoulder elbow and forearm and get to whipping using a whisk. You need to get these egg whites to firm peak. As they start to thicken, test by turning the whip head or whisk over (obviously when OFF) and see if the tip of the merengue is holding up. You don’t want it stiff like a mountain, nor soft like pudding. You want it firm but if you wiggle it the peak will adjust its shape a bit.

Now using a rubber spatula, take 1/3 of the egg white mixture and add it to the top of the custard base, Folding the custard base from the bottom of the bowl over the top of the egg white merengue. Repeat 6 or 7 times. Don’t over mix in the first round as by the time you do the last one, these egg whites will be wasted. Repeat the process with another 1/3. After you’ve added all the merengue in, make sure you don’t have any glaciers of merengue and the mixture is even in color and consistency.

Add the finished key lime mixture to the baked and cooled crust. Add a nice amount of zest on the top. Then, bake for 20-23 minutes on the center rack. . (It May still be jiggly when the time is up, and that’s ok. but you don’t want it to appear wet or as loose as it was when it went into the oven) if you have to keep baking because you are unsure if it baked right, be sure to remove it from the oven once you start to see any color around the edges.

Remove from the oven and let cool (preferably on a rack so the bottom cools too). Then transfer to the fridge to set overnight.

White Chocolate Whipped Cream

Ingredients

• 1 cup heavy cream
• 2 tablespoons Godiva white chocolate pudding mix
• Pinch of salt

Whip until thick like whipped cream. Transfer to piping bag or ziplock bag immediately and place in the fridge.

Candied citrus garnish

Ingredients

• 1 lime peeled with peeler and then cut into thin strips (fine julienne)
• Water
• 1/2 cup sugar.

PRO TIP: once you’ve peeled the strips, turn them onto the white side up and gently press down the skin against a cutting board with the back end of your knife. Slit 1/2 inch of the knife under the white piff, while pressing the knife down to keep the outer zest against the board and keep it from moving. Move the knife back and forth “filleting” the puff off of the zest for a less bitter, and more delicate finished product.

In a small pot place your strips and water to cover and set to high heat. Once boiling strain off the water into the sink, keeping the citrus in the pot. Fill with cold water and repeat, 6 times. This cooks off any bitterness and makes for a more delicate finished product.

On the 8th time, add your 1/2 cup sugar along with 1/2 cup water to the zest. Bring to a boil over medium high heat and reduce to medium heat. Continue cook to allow the water to evaporate, and the liquid will start to resemble a nice syrup. Once the liquid. Has the consistency of warm pancake syrup, remove the strips onto a silicone Matt or glass plate using a fork or tweezer tongs, placing them around individually to cool.

White chocolate Ganache

Ingredients

• 4 oz white chocolate
• 1/4 cup heavy cream
• 1 Tablespoon butter
• Punch of salt

Pour 1 1/2 inches of water into pot. Place a metal or heat safe glass bowl on top of pot to create a sealed double boiler (or use a double boiler if you have one). Add the cream and chocolate into the bowl. Turn the heat to medium high. Peek underneath frequently to observe the status of the water temperature using a pot holder or towel, and stir the chocolate with a spatula each time you peek. Once you notice the chocolate starting to melt, remove the bowl from the heat and continue to stir, leaving the water boiling. If all of the chocolate hasn’t melt yet, place the fowl back to the heat for a few moments. Once all the chocolate has melted remove from the heat and stir for 15 seconds. And the butter and stir until mixed thoroughly. Cut the heat to your water. Continue to stir the chocolate frequently off the heat. Transfer to a piping bag or zip lock bag once cooled to room temperature.

Thinly sliced Thai guava with no seeds.

Put it all together by piping the whipped cream in whatever pattern you prefer around the top. Place the candied citrus strips, ribbons of Thai guava, and drops of white Chocolate Ganache around the top. I also garnished with a few smashed macadamia nuts because I like my key lime pie to have a lot of fun stuff happening on top.

YUM!