You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice. Instead of the usual meringue or whipped cream topping, I prefer sweetened crème fraîche and a last-minute squeeze of fresh lime. Prep: 10 minutes, Bake: 33 minutes, Stand: 15 minutes, Chill: 4 hours.
How to Make It
Step 1
Preheat oven to 325°. Mix graham cracker crumbs, 1/4 cup macadamia nuts, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
Step 2
Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Chill at least 4 hours.
Step 3
Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.
mkmohan's Review