Chocolate key lime pie with a macadamia crust became a holiday tradition in our house way back in 2010. The tang of the key lime filling shines but is uplifted even further with the dark chocolate lining and nutty crust.
Prep time: PT75M
Cook time: PT45M
Total time: PT120M
5 stars (1 reviews)
key lime pie, key limes, macadamia nuts
- In a large or mini food processor, process the nuts, flour, and sugar until starting to combine, then add the cold, cubed butter and continue to process until it forms large crumbs but does not ball up.
- Press the mixture into the bottom and up the sides of a 9-inch deep dish pie pan, preferably glass. Freeze the crust until it is firm, 15 – 30 minutes.
- While the crust is firming up, preheat the oven to 350 degrees F. Once firm, bake the crust for about 20 – 25 minutes, until it is lightly brown and set up. Let it cool on a wire rack. If you are planning to continue preparation, leave the oven on at 350 degrees.
- Combine the butter and chocolate in a small microwave-safe bowl. You can either place the bowl over simmering water and stir constantly until the chocolate and butter are melted, combined, and smooth or microwave it on your melt function or about medium power mixing frequently to be sure it combines, using 30-second bursts if you’re not sure how powerful your microwave is. Once the chocolate is smooth and melted, pour it all over the crust and use the back of a spoon to spread it evenly all over the cooled crust. Freeze again until firm – even overnight if you are continuing the baking the next day.
- While the crust is chilling, in a medium bowl whisk together the egg yolks, condensed milk, and lime zest. Gradually stir in the lime juice until well combined. Pour the mixture into the chilled crust.
- If the pie pan has just come out of the freezer and was in there for a long time, let the glass pie dish warm up a bit before you place it in the hot oven. Bake the pie at 350 degrees for 20 minutes to set the filling. Remove pie and let it cool on a wire rack. Then cover carefully and chill for at least a couple of hours or overnight.
- While the pie is chilling, make the whipped topping by beating the cream and sugar (and optional zest and vanilla) to stiff peaks. Place a dollop of the whipped cream on each slice of pie when you serve it. You can decorate with shaved chocolate, lime slices, and/or zest if you like.