White Chocolate Key Lime Endeavor with Macadamia Crunch Recipe

Ingredients
<br>- ½ cup finely chopped macadamia nuts
<br>- ½ cup unbleached all-purpose flour
<br>- ¼ cup white sugar
<br>- 3 tablespoons unsalted butter, chilled and cubed
<br>- 8 tablespoons unsalted butter, cubed
<br>- 4 ounces white chocolate
<br>- 4  egg yolks, beaten
<br>- 1 (14 ounce) can sweetened condensed milk
<br>- ½ teaspoon grated lime peel
<br>- ⅝ cup key lime juice
<br>- 1 cup heavy cream, chilled
<br>- 1 tablespoon white sugar
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C).
<br>step 4: 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).
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: 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.
<br>step 8: 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.
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Ingredients
- ½ cup finely chopped macadamia nuts
- ½ cup unbleached all-purpose flour
- ¼ 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
- ½ teaspoon grated lime peel
- ⅝ cup key lime juice
- 1 cup heavy cream, chilled
- 1 tablespoon white sugar

Directions
step 1: 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.
step 2: Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
step 3: Preheat oven to 350 degrees F (175 degrees C).
step 4: 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).
step 5: 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.
step 6: 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.
step 7: 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.
step 8: 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.

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