Macadamia Key Lime Pie

Macadamia Key Lime Pie
By: Doris Christopher

Crust:
½ package (15oz) refrigerated pie crust (1 crust)
½ cup plus 1 Tablespoon macadamia nuts, coarsely chopped, divided

Filling:
4 large limes
1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk (not evaporated milk)
3-4 drops each green and yellow food coloring (optional)
1 container (12oz) frozen whipped topping, thawed, divided
Additional lime slices, for garnish (optional)

Preheat oven to 450 degrees

For crust, let pie crust stand at room temperature for 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using rolling pin. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides with fork.

Coarsely chop nuts. Sprinkle ½ cup of the nuts over the bottom of pie crust. Bake 10-11 minutes or until crust is golden brown. Cool completely.

For filling, zest limes to measure 3 teaspoons zest. Juice limes to measure ½ cup juice. Combine cream cheese and sweetened condensed milk in an electric mixer. Mix until smooth. Stir in zest, juice and food coloring into cream cheese mixture, mix well. Fold in 2 cups of the whipped topping using a spatula. Pour mixture into crust. Refrigerate at least 30 minutes.

In small sauté pan toast remaining 1 Tablespoon nuts over medium heat until light golden brown, stirring constantly. Remove nuts from pan and cool completely. Garnish top of pie with remaining whipped topping and lime slices, if desired. Sprinkle with nuts. Cut into wedges and serve.

Yield 8