| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Jar roasted macadamia nuts; rinsed, dried (3 |
|
|
; 1/2-ounce) |
| 1 |
c |
Fine vanilla wafer cookie crumbs; (about 26 cookies) |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Butter; melted (1/2 stick) |
| 1/2 |
c |
Plus 2 tablespoons fresh lime juice |
| 1 |
ts |
Unflavored gelatin |
| 3 |
|
Egg yolks |
| 1 |
|
14 ounce can sweetened condensed milk |
| 1 |
ts |
Grated lime peel |
| 1 |
c |
Chilled whipping cream; whipped to stiff |
|
|
; peaks |
INSTRUCTIONS
Preheat oven to 350F. Place nuts on cookie sheet and toast until golden
brown, stirring several times and watching carefully, about 2 minutes.
Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup
macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie
crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake
until golden brown, about 10 minutes. Cool.
Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let
stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and
condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2
cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil).
Add softened gelatin and lime peel and stir until gelatin dissolves. Pour
filling into prepared crust and refrigerate until filling is set, about 6
hours or overnight.
Spread whipped cream decoratively over pie. Chop remaining macadamia nuts
and sprinkle over cream. Cut into wedges and serve.
Serves 8.
Bon Appetit June 1991
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