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Macadamia Key Lime Pie Recipe
CRUST:
1/2 pkg (15 oz.) refrigerated pie crusts (1 crust)
1/2 cup plus 1 TBLSP macadamia nuts, coarsely chopped, divided
FILLING:
4 large limes
1 pkg (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 - 4 drops each green and yellow food color (optional)
1 container (12 oz.) cool whip, divided Additional lime slices for garnish
Preheat oven to 400°F. Gently unfold pie crust onto floured surface and roll out to 11 1/2" circle. Place in Deep Dish Pie Plate and prick with pastry tool.
Coarsely chop nuts with Food Chopper. Sprinkle 1/2 cup nuts over bottom of crust. Bake 10-11 minutes until golden.
For filling, zest limes to measure 3 tsps. zest. Juice limes to measure 1/2 cup juice. Combine cream cheese and sweetened condensed milk. Whisk until smooth. Stir zest, juice and food color into cream cheese mixture. Fold in 2 cups whipped topping. Pour into crust. Refrigerate 30 minutes.
In small saucepan, toast remaining nuts until golden brown, stirring constantly. Remove and cool. Garnish top of pie with remaining cool whip using Easy Accent Decorator and lime slices. Sprinkle with toasted nuts and serve.
From The Pampered Chef's Delightful Desserts cookbook
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