
White Chocolate Key Lime Endeavor with Macadamia Crunch
Ingredients
- ½ cup Nuts, macadamia nuts, raw
- ½ cup Wheat flour, white, all-purpose, enriched, unbleached
- ¼ cup Sugars, granulated
- 3 tablespoons Butter, without salt
- 8 tablespoons Butter, without salt
- 4 ounces Toll House Premier White Choc Baking Bar NF
- 4 Egg, yolk, raw, fresh
- 1 (14 ounce) can Milk, canned, condensed, sweetened
- ½ teaspoon lime zest
- ⅝ cup key lime juice
- 1 cup Cream, fluid, heavy whipping
- 1 tablespoon Sugars, granulated
Instructions
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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