If summer were a dessert, it would be Key Lime Pie. Created in the perpetual land of summer, Miami, it is said to have originated as a dessert for the fishermen to take on their boats. Back then, the egg yolks were “cooked” in the lime juice, unlike the modern version which finishes in the oven before cooling. What I really love about Key Lime Pie is its versatility. My version has a delicious crust of salty, pretzel sticks and rich macadamia nuts, and the filling is thickened with creamy mascarpone. Follow along and post some pictures of your version!
Ingredients for the Crust:
- 1 1/2 cups of ground pretzels (make sure they are the crunchy, thin, salty type)
- 1/2 cup ground macadamia nuts (if you decide to omit the nuts, you will need more ground pretzels)
- 1/4 cup sugar
- 6 Tablespoons Kerrygold unsalted butter, melted
YES, CHEF! TIP: Use a food processor to grind the pretzels. Make sure you process the pretzels first. The macadamia nuts can get oily, and you don’t want the oil to soften the pretzels. Try freezing the macadamia nuts. It keeps them from turning into nut butter, and hiding them away in the depths of the freezer keeps me from devouring them. Out of sight, out of mind.
Ingredients for the Filling:
- 3/4 cup key lime juice, bottled or fresh
- 1 can of sweetened condensed milk
- 4 egg yolks
- 8-ounces of mascarpone
- 1 lime for zest
- Mix all the dry ingredients, and add the melted butter.
- Press into a tart pan with removable bottom.
- Bake the crust for ten minutes.
- Mix mascarpone and sweetened condensed milk until there are no lumps.
- Add key lime juice, fully incorporate before adding the egg yolks.
- Blend completely then add the lime zest.
- Pour into the prepared crust and bake for 15-20 minutes until set.
- Garnish with whipped cream and lime slices. Yum!