Persian Lime Pie

This pie is great for when you want a key lime pie but don't want to spend 100 years juicing key limes. For the crust i changed it up by adding 1/2 a cup of macadamia nuts into the graham crackers.

Ingredients

135 grams of graham cracker crumbs

65 grams salted macadamia nuts

1 Tablespoon white sugar

5 Tablespoons melted butter

Lime Filling

800 ml sweetened condensed milk*

200 ml lime juice

40 ml lemon juice

4 large egg yolks

Topping

1 cup whipping cream

4 tbsp granulated sugar

splash of vanilla

lime zest

1. preheat oven to 350°

2. In a food processor pulse together graham cracker crumbs, sugar and macadamia nuts until fully combined

3. pour melted butter into crust mixture then push into a 9" pie pan, poke the bottom and sides with a small fork

4. prebake the crust for 8 minutes

5. whip together condensed milk, lime juice, lemon juice and egg yolks until fully combined

6. pour into warm pie crust

7. bake for 18 minutes until center is jiggly but not liquid. cover and cool in fridge for minimum 1 hour

8. whip together cream, sugar and vanilla until stiff peaks form

9. top pie immediately before serving with whipping cream and lime zest (whipping cream will only hold form for up to 4 hours in regular conditions so don't decorate too early)

*if you can't find sweetened condense milk you can make your own at home following this recipe

per cup of sweetened condensed milk

2.5 cups milk

3/4 cup white sugar

heat milk on stove and reduce for approximately 30 min stirring constantly. once milk is reduced to 1 cup, stir in 3/4 cup sugar until fully combined.