“In 'The Pastry Queen Christmas'”
1hr 35mins

Ingredients Nutrition


  1. Make the crust: preheat oven to 300°; coat a 10 by 2 inch tart pan with removable bottom with cooking spray.
  2. Arrange the macadamia nuts on a rimmed baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
  3. Remove from oven and transfer to a bowl, let cool and coarsely chop.
  4. In a big bowl, stir together the graham cracker crumbs, sugar, butter, and macadamia nuts; press the dough evenly into the bottom and all the way up the sides of the prepared pan; the crust should be 1/4 to 1/2 inch thick throughout.
  5. Make the filling: in a big bowl, whisk together the egg yolks, lime juice, condensed milk, and rum until well combined.
  6. Pour into the prepared crust and bake for 30-35 minutes, until the crust is a light golden brown and the filling is partially set.
  7. Remove from the oven and let cool, then refrigerate the pie overnight so that it sets up thoroughly.
  8. Make the whipped cream: Using an electric mixer w/ whisk attachment, beat the cream in a big bowl on high speed until soft peaks form.
  9. Add in powdered sugar and whip until stiff peaks form and the sugar is thoroughly blended inches.
  10. Spoon half the whipped cream into a pastry bag fitted with a large star tip.
  11. Hold the pastry bag near the edge of the pie and make tight circles with the bag to create 8 evenly spaced rosettes of whipped cream around the edge of the pie; each rosette should be about 2 inches high and 2 1/2 inches wide.
  12. Cut the lime into 8 thin crosswise slices, then cut each slice from the rind's edge to the center of the slice (you don't want to cut the circle in half).
  13. Pick up the slice and twist each side of the cut in the opposite direction; place a twisted lime slice on top of each whipped cream rosette; refrigerate until ready to serve.

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