This is the recipe I entered in the dessert contest at Z Tejas Grill in Austin that's held every year to benefit the Live Strong campaign. It's the first time I've ever entered a cooking contest, and it was so much fun.
This is a cool, creamy key lime pie with a zest of habanero and a crunchy macadamia nut crust topped off with heavy whipped cream.
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Ingredients
Macadamia nut crust
- 1 cup raw macadamia nuts unsalted
- Pinch of salt
- 1 stick unsalted softened butter
- ¼ cup sugar
- 1 cup flour
Filling
- 3 egg yolks
- 1 can sweetened condensed milk
- ½ cup Fresh Lime Juice
- ¼ teaspoon finely chopped habanero 1 teaspoon for more heat
- 1 teaspoon lime zest
Ingredients
Macadamia nut crust
Filling
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Rate this recipe!
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Instructions
Macadamia nut crust
- Roast macadamia nuts in 350 degree oven for about 10 minutes until golden. Let cool completely and then grind them in a food processor till consistency of corn meal. Add pinch of salt, butter, sugar and flour to nuts. Process for another minute or two until ball starts to form. Press dough onto the bottom and sides of a 10” pie pan. Bake in 350 degree oven for about 9 minutes or until crust is lightly golden.
Filling
- Beat egg yolks with condensed milk and slowly add lime juice. Mix in habaneros and lime zest.
- Pour into cooled macadamia nut crust and bake at 350° for approx 12 minutes. Let cool and then refrigerate for at least two hours before serving. Top with whipped cream.
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