white chocolate key lime endeavor with macadamia crunch

ingredients

• servings: 1
• 1/2 cup finely chopped macadamia nuts
• 1/2 cup unbleached all-purpose flour
• 1/4 cup white sugar
• 3 tablespoons unsalted butter, chilled and cubed
• 8 tablespoons unsalted butter, cubed
• 4 ounces white chocolate
• 4 egg yolks, beaten
• 1 (14 ounce) can sweetened condensed milk
• 1/2 teaspoon grated lime peel
• 5/8 cup key lime juice
• 1 cup heavy cream, chilled
• 1 tablespoon white sugar

recipe

cook time: 20 mins ready time: 4 hrs 20 mins


• to make crunch: in a food processor, combine nuts, flour and 1/4 cup sugar. mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
• press the crunch into the bottom and up the sides of a 9 inch pie pan. freeze until crust is firm.
• preheat oven to 350 degrees f (175 degrees c).
• bake crust for 25 minutes, or until it is lightly browned and set. let cool on a wire rack. leave oven on at 350 degrees f (175 degrees c).
• to make white chocolate coating: in a small bowl, mix together 8 tablespoons butter and white chocolate. place bowl over simmering water, stirring constantly until chocolate and butter are smooth. pour mixture evenly into crust. freeze until firm.
• to make key lime endeavor: in a medium bowl, whisk together the egg yolks, condensed milk and lime peel. gradually stir in lime juice. pour mixture into chilled crust.
• bake in preheated 350 degrees f (175 degrees c) oven for 20 minutes. let pie cool completely on a wire rack. then cover and refrigerate for about 2 hours, or until chilled.
• in a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. spoon or pipe the whipped cream on top of pie before serving.