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Key Lime Pie

Source of Recipe

Beene


Recipe Introduction

This is soooo good!

List of Ingredients

Crust
1 refrigerated piecrust
½ cup plus 1-tablespoon macadamia nuts, coarsely chopped, divided.
Filling
4 large limes
1 package cream cheese (8 oz.) softened
1 can (14 ounces) sweetened condensed milk
3-4 drops each green and yellow food coloring
1 container (12 ounces) frozen whipped topping, thawed,
divided.
Additional lime slices for garnish



Recipe

Preheat oven to 450. for crust, let stand at room temp 15 minutes. Gently unfold crust and place in a deep-dish pie plate. Prick bottom and sides. Coarsely chop nuts and sprinkle ½ cup of the nuts over the bottom of piecrust. Bake 10-11 minutes or until golden brown. Cool completely.

For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure ½ cup juice. Combine cream cheese and sweetened condensed milk in a bowl with wisk. Wisk until smooth. Stir zest, limejuice and food coloring into cream cheese mixture; mix well. Fold in two cups of whipped topping. Pour into crust. Refrigerate at least 30 minutes.

In a small sauté’ pan, toast remaining 1 tablespoon of nuts over medium high heat until light golden brown. Remove from pan and cool completely. Garnish top of pie with remaining whipped topping and sprinkle with nuts and decorate with lime slices if desired.