Frozen Key Lime Pie with Crushed Sugar Cone Crust and Macadamia Nut Cream
From A Passion for Ice Cream by Emily Luchetti
Makes 6 to 8 servings
Sugar Cone Crust
12 sugar cones, broken up
6 tablespoons (3 ounces) unsalted butter, melted
Key Lime Curd
6 large eggs yolks
2 large eggs
1 1/4 cups sugar
1 cup key lime juice (available at specialty shops)
1/8 teaspoon salt
1 cup whipping cream
Macadamia Nut Cream
3/4 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract
2/3 cup macadamia nuts, toasted and coarsely chopped
To make the crust: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom and sides of a 9-inch pie pan. Put in the freezer while you make the curd.
To make the curd: In a bowl, whisk together the egg yolks, eggs and sugar until combined. Whisk in the key lime juice and salt. Pour into a medium, heavy non-reactive sauce pan. Cook over medium-low heat, stirring constantly with a heat resistant plastic or wooden spatula until thick, about 8 minutes. The curd is done when you can briefly see the bottom of the pan as you stir it. Cool over an ice bath. Whip the cream until soft peaks form and fold it into the curd. Pour the key lime curd into the prepared pie shell. Freeze for at least 4 hours until hard.
To make the cream: In a bowl, whip the cream, sugar and vanilla extract until firm peaks form. Fold in the macadamia nuts.
To serve: Spread the cream over the top of the pie. Serve immediately.
The pie can be made and frozen up to 2 days ahead. Cover well with plastic wrap. The cream topping can be whipped and refrigerated up to 3 hours ahead. Just before serving, rewhip the cream slightly until firm and fold in the macadamia nuts.
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