Paradise Key Lime Pie
An excellent Key Lime Pie made with Key Lime juice, not Persian, and heavy cream instead of sweetened condensed milk. Toasted macadamia nuts are added to the crust. A tart, flavorful, refreshing pie perfect for summer...or any time you want if using bottled Key Lime juice."What flavor! I really do like this pie better made with heavy cream instead of sweetened condensed milk. The toasted macadamia nuts really added something to the crust. Everyone loved this one and I'll definitely make it again....maybe two!" - Sherri
Yield: 12 Ready in 45 minutes
favorite of 168 people 57 people want to try
|1 cupAll purpose flour|
|4 tblspoonsUnsalted butter; cold, cut into pieces|
|1/4 cupMacadamia nuts; toasted, finely chopped|
|2 tblspoonsIce water|
|1 1/2 cupsHeavy cream|
|3 lgEgg yolks|
|1/4 cupKey Lime Juice|
|1 tblspoonFresh lime peel; finely grated|
|2 tblspoonsUnsalted butter|
|4 lgEgg whites; at room temperature|
|1/4 tspCream of tartar; needed if not using a copper bowl|
Paradise Key Lime Pie Preparation
To Make the Crust: In a bowl, whisk together the flour and salt. With a pastry blender, cut in the butter until the mixture is coarsely textured with small, irregular flakes and bits the size of peas. Stir in the nuts. Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together. Gather the dough into a ball., flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
On a lightly floured surface, roll out the dough into a 1/8" thick round. Fit the dough into a 9" pie pan and crimp the edges decoratively. Prick the bottom and sides of the dough with a fork. Freeze the shell for 20 minutes. Preheat the oven to 425 degrees F.
Cover the shell with parchment paper or aluminum foil and line the paper with pie weights or uncooked beans. Bake the shell for 15 minutes. Lower the oven temperature to 350 degrees F., remove the weights and the paper, and bake 15 minutes more, until light golden brown in color. Remove to a rack and cool to room temperature.
To Make the Filling: In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. Slowly stir in the cream until smooth. Bring the mixture to a boil over medium-high heat, stirring constantly. Turn the heat to low to maintain a simmer and cook until thickened, 2 to 3 minutes. Slowly whisk 1 cup of the hot cream into the egg yolks in a small bowl until smooth. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture just begins to "steam." Do not let it boil. Remove the pan from the heat and stir in the lime juice, peel, and butter until smooth. Pour the filling into a bowl, loosely cover, and cool on a wire rack to room temperature.
Increase the oven temperature to 425 degrees F.
`To Make the Meringue: To whip your eggs into light, fluffy foam you must first seperate the egg whites from the yolks. This is best done while the eggs are cold, right out of the refrigerator. Allow the egg whites to sit for 20 minutes before beating. Start beating slowly moving in a circular pattern using a whisk or hand mixer until the whites just start to turn to foam. Increase speed a little and beat until you have soft peaks. You should now slowly begin adding the sugar and the cream of tartar. Always add these as a stream, pouring down the side of the bowl and not in the middle. Please note that cream of tartar is only necessary if you are using a bowl that is not solid copper. A solid copper bowl contains an ion called "conalbumin" which reacts chemically with the egg whites. Copper bowls produce higher whites, whites that are harder to over-beat, and whites that are less likely to unfold. Cream of tartar is not necessary for stability when whipping in a solid copper bowl.
Now that you have soft peaks, start turning the bowl and beating faster. Do not stop for an extended period of time, just long enough to check your whites. Beat until the egg whites are the consistancy your recipe calls for. For this recipe you will need stiff peaks - shiny, smooth peaks that stand straight up when the whisk or beaters are lifted. Be sure to use the whipped egg whites right away.
To Assemble the Pie: Pour the cooled filling into the prebaked crust, spreading evenly. Spoon the meringue over the filling, making sure it extends to the edges of the crust, and swirl it into decorative peaks. Bake the pie for 6 to 8 minutes, until the meringue is golden. Remove the pie to a wire rack and cool for 30 minutes. Chill for 2 hours before serving. Garnish with scattered lime curls. Yum!
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