Friday, April 29, 2011

Frozen Key Lime Pie with Macadamia Nut Crust

Remember earlier in the week when I promised there would be good stuff coming up?  Well here's what I was talking about.  This pie is delicious and really easy to make.  Coincidentally, these are the two stipulations I have for anything I cook.  Lucky me I found this recipe on the Dukes and Duchesses blog.

Let's get started!  First we're going to prepare the crust.  Start by toasting your shredded coconut in a dry skillet over medium heat.  Be careful, it burns quickly...burnt coconut is really gross by the way.  Don't ask how I know this.  The key here is to stir constantly.

Next we're going to put 3/4 cup of the coconut (remember to save about 1/4 cup for topping the pie), the macadamia nuts, vanilla wafers, butter and flour in a food processor.  Grind until crumbly, you know, like a pie crust.

Once finished, press the scrumptious mixture into a 10" glass pie plate and bake for 15 minutes.

While your lovely crust is baking, prepare the pie filling.  This is the hard part folks, so brace yourselves.  Combine all of the filling ingredients in a bowl and stir until smooth.  Whew...glad we got through that!

That's it!  As soon as your crust is done baking, take it out and let it cool completely.  Next, pour in your filling and top with the remaining coconut.  Freeze for about two hours (if you can hold out that long...I couldn't).


Frozen Key Lime Pie with Macadamia Nut Crust

The Crust:
1 cup shredded coconut
1 cup macadamia nuts
1/4 cup butter, softened
20 vanilla wafers
2 tablespoons flour

The Filling:
1/2 cup fresh lime juice (about 6 limes' worth)
grated zest of 2 limes
1 can sweetened condensed milk {I use fat-free}
2 cups whipped topping, such as Cool Whip

Heat the oven to 375 degrees.

In a large dry skillet on medium heat, stir the coconut until it turns golden brown, 3 to 4 minutes.

Put 3/4 cup of the coconut, the nuts, butter, vanilla wafers, and flour into a food processor and process until the consistency of very coarse crumbs.  Save the remaining 1/4 cup coconut for topping.

Pat the crumb mixture into the bottom and sides of a 10-inch deep-dish pie plate and bake 15 minutes.  The crust needs to cool completely, so you may want to put it in the fridge, uncovered, while you make the filling.

Mix all the filling ingredients together and spoon the mixture into the cooled crust.

Sprinkle with the reserved 1/4 cup toasted coconut.

Freeze at least 2 hours before serving.

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