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.

Still searching for what to cook ?

Name: Paradise Key Lime Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup All purpose flour; 1/2 tsp Salt; 4 tblspoons Unsalted butter cold, cut into pieces; 1/4 cup Macadamia nuts toasted, finely chopped; 2 tblspoons Ice water; 1 cup Sugar; 1/4 cup Cornstarch; 1/4 tsp Salt; 1 1/2 cups Heavy cream; 3 lg Egg yolks; 1/4 cup Key Lime Juice; 1 tblspoon Fresh lime peel finely grated; 2 tblspoons Unsalted butter; 4 lg Egg whites at room temperature; 1/4 tsp Cream of tartar needed if not using a copper bowl; 1/2 cup Sugar; Lime curls

Find the most delicious recipes here

INGREDIENTS

Crust:
1 cup All purpose flour
1/2 tsp Salt
4 tblspoons Unsalted butter ; cold, cut into pieces
1/4 cup Macadamia nuts ; toasted, finely chopped
2 tblspoons Ice water
Filling:
1 cup Sugar
1/4 cup Cornstarch
1/4 tsp Salt
1 1/2 cups Heavy cream
3 lg Egg yolks
1/4 cup Key Lime Juice
1 tblspoon Fresh lime peel ; finely grated
2 tblspoons Unsalted butter
Meringue:
4 lg Egg whites ; at room temperature
1/4 tsp Cream of tartar ; needed if not using a copper bowl
1/2 cup Sugar
Garnish:
Lime curls

Servings

INSTRUCTIONS

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!

NOTES

Alert editor

Paradise Key Lime Pie

Crust:
1 cup All purpose flour
1/2 tsp Salt
4 tblspoons Unsalted butter cold, cut into pieces
1/4 cup Macadamia nuts toasted, finely chopped
2 tblspoons Ice water
 Filling:
1 cup Sugar
1/4 cup Cornstarch
1/4 tsp Salt
1 1/2 cups Heavy cream
3 lg Egg yolks
1/4 cup Key Lime Juice
1 tblspoon Fresh lime peel finely grated
2 tblspoons Unsalted butter
 Meringue:
4 lg Egg whites at room temperature
1/4 tsp Cream of tartar needed if not using a copper bowl
1/2 cup Sugar
 Garnish:
 Lime curls

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!

Add Photo

DHMitchell

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (257g)
Recipe Makes: 12

Calories: 597
Calories from Fat: 203 (34%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 1.9g
Cholesterol 455.2mg		140 %
Sodium 133.1mg		5 %
Potassium 193.3mg		5 %
Total Carbohydrate 87.3g		26 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 86.6g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 597

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Pie

by jhouse42

No Pie, Pumpkin Pie!

by bariatriceatingrecipes

Cherry Pie

by daddyblues

REVIEW THIS RECIPE

REVIEWS

andyleeson

Yum!

10y

achieveft

Tried 3 times. Good. Crust excellent, I tried it with almonds instead once and it turned out great as well.

12y

tammyd7

Tried this recipe twice and the filling was too runny both times:(. Even tried cooking longer the second time. The flavor is awesome. Any suggestions?

12y

BryanG

14y

Sherri

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!

17y