Editor Melanie Ward shared this recipe for Key Lime Pie with me, and it is my favorite. It is the perfect dessert for Easter with its beautiful pastel shade and light, tart taste. Enjoy!
CRUST
1/2 cup chopped macadamia nuts
1 deep-dish graham cracker crust
4 ounces white chocolate
8 tablespoons butter, cubed
Sprinkle nuts in bottom of crust. Melt chocolate and butter; pour over nuts and freeze.
FILLING
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon grated lime peel
6 ounces Key lime juice
Preheat oven to 350 degrees. Whisk egg yolks, condensed milk, and lime peel. Gradually stir in lime juice. Pour into frozen crust and bake for 20 minutes. Let cool.
TOPPING
1 (8-ounce) carton heavy cream
1 tablespoon sugar
For garnish: Key lime slices
Whip cream with sugar, and spoon on top of cooled pie. Garnish witHÂ key lime slices.
Yield: 6-8 servings
