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My review
White Chocolate Key Lime Endeavor with Macadamia Crunch
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KDPFISTER88
"What an unbelievable combination! My quest for the best Key Lime pie led me to develop this recipe."
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Ingredients
4 h 20 m servings 633Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
- Preheat oven to 350 degrees F (175 degrees C).
- 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).
- 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.
- 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.
- 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.
- 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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Reviews
Read all reviews 2224 Ratings
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Most helpful positive review
4/16/2007
This recipe is incredible. I have made it multiple times now and it is a family favorite. To solve the "too much butter" debate once and for all. It is NOT a typo but you do need to use real whi...
Most helpful critical review
7/29/2014
How could I not be tempted by a recipe with such an enticing name? I set upon to make this with great anticipation. Unfortunately, because of some problems I encountered, I can't rate this re...
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4/16/2007
This recipe is incredible. I have made it multiple times now and it is a family favorite. To solve the "too much butter" debate once and for all. It is NOT a typo but you do need to use real whi...
7/29/2014
How could I not be tempted by a recipe with such an enticing name? I set upon to make this with great anticipation. Unfortunately, because of some problems I encountered, I can't rate this re...
6/25/2002
This recipe took me most of the day to make with having to freeze and bake and freeze and bake etc. BUT, it was SO-O-O-O worth it. I used only real lime juice and no concentrate, which makes a B...
2/24/2010
This pie has excellent flavor and is ALWAYS a huge hit with family and friends everytime I make it. The only thing I change is completely omiting the butter in the white chocolate. It is 100% un...
8/25/2003
I'm sorry to say I had very poor results with this pie. I love key lime pie and was sure this would be a fantastic one. Now I am wondering if the 8 tablespoons of butter you mix with the white...
11/7/2001
After searching forever for a good key lime and chocolate recipe, I happened upon this one and tried it. Fabulous! I made it with dark chocolate instead of white and turned out great. I also ...
10/22/2010
This was delicious! Time consuming, but well worth it. The only problem I had was that some of the butter floated to the top, but I also didn't let the white chocolate mixture set all the way ...
10/10/2005
There is something really wrong with the reciepe. 8 tablespoons is far too much. All that butter melted and floated to the top. The pie ended up tasting like eating a stick of butter. Big wa...