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Prep Time: 58 Minutes Cook Time: 31 Minutes |
Ready In: 89 Minutes Servings: 1 |
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Coconut and a hint of spiced rum give a Caribbean twist to traditional Key lime pie. Ingredients:
1 cup sweetened flaked coconut |
12 vanilla cream sandwich cookies, broken |
1/4 cup chopped macadamia nuts |
5 tablespoons butter, melted |
1 (8-ounce) package cream cheese, softened |
1 (14-ounce) can sweetened condensed milk |
3 egg yolks |
1/2 cup fresh key lime juice |
1/2 teaspoon spiced rum (optional) |
sweetened whipped cream |
Directions:
1. Spread coconut in a shallow pan. Bake at 350° for 5 to 6 minutes, stirring occasionally, or until toasted. Set aside 2 tablespoons for topping.
2. Process cookies and macadamia nuts in a food processor until crushed. Add butter; process until moistened. Add remaining coconut, and pulse 2 or 3 times or just until combined. Press crumb mixture in bottom and up sides of a 9-inch pieplate. Freeze 15 minutes.
3. Beat cream cheese and condensed milk at medium speed with an electric mixer until creamy. Add egg yolks, 1 at a time, beating just until blended after each addition. Add lime juice and, if desired, spiced rum; beat just until blended. Pour filling into piecrust.
4. Bake at 350° for 25 minutes or until almost set. (Center of pie will firm when chilled.) Cool completely. Cover and refrigerate at least 4 hours or until thoroughly chilled. Dollop each serving with whipped cream, and sprinkle with reserved coconut. Store in refrigerator.
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