Key Lime Pie with Macadamia Coconut Crust

If you can't remember where that tiny paper cut was on your finger from yesterday, make a Key Lime Pie and it will all come back to you.


Key Lime Pie with Macadamia Coconut Crust
from Valli Little's Home Cooking
Serves 8 - 10

300g shortbread biscuits (I used Walker's)
50g macadamias, roasted
45g desiccated coconut
125g unsalted butter, melted
4 eggs, separated
395g can sweetened condensed milk
Finley grated zest and juice of 4 limes
55g caster sugar
Melted dark chocolate for drizzling and icing sugar for sprinkling

Preheat the oven to 180 C. Spray a 24cm loose-bottomed tart pan with cooking oil spray. Set aside.

Place the biscuits, macadamias and coconut in a food processor and blitz until they are a fine meal. Add the melted butter and blitz briefly to combined. Press the mixture onto the base and slides of the prepared pan. Chill for 10 minutes to firm it up, then bake for 10 minutes until it is golden and your house smells divine. Set aside to cool slightly.

Place the eggs yolks, condensed milk and lime zest and juice into a large mixing bowl and stir with a wooden spoon until well mixed.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until they are frothy. Gradually add the caster sugar, whisking continuously, until soft peaks form. Use a large metal spoon to fold the egg white mixture into the egg yolk mixture and pour this primrose emulsion into the tart case. It will feel like there's too much filling for the crust, but just pile it up and things will settle on baking and cooling.

Bake for 35 minutes or until the filling is just set. Remove from the oven, allow it to cool on a wire rack, then chill for at lease an hour in the refrigerator.

Drizzle with melted dark chocolate and dust with icing sugar.