LIME ICE CREAM PIE

WITH TOASTED COCONUT AND MACADAMIA NUTS

I actually tested this recipe a few days before Pesach on my guests from Eretz Yisrael and they asked me to make it again in a Pesachdig version, so they could enjoy it on Yom Tov as well! The tangy lime flavor is off set by the sweet and creamy vanilla ice cream, making this light and airy dessert, well, absolutely sub-“lime”!

Yields 2 round 9-inch pies

• ½ gallon (1½ liters) pareve or dairy  vanilla ice cream

CRUST

• 1 cup honey graham cracker crumbs (about 9 crackers)
• ½ cup flaked unsweetened coconut
• 2 oz (50 g) roasted and salted macadamia nuts, chopped (about ½ cup)
• ½ cup sugar
• 1 stick margarine, melted

LIME CURD

• 6 Tbsp coconut oil
• ¾ cup sugar
• ⅔cup freshly squeezed lime juice
• zest of 2 large limes (3-4 tsp)
• pinch of salt
• 3 whole eggs
• 3 egg yolks

MERINGUE

• 5 egg whites
• ½ cup sugar
• 2 oz (50 g) roasted and salted macadamia nuts, chopped, lightly toasted (about ½ cup)
• ¾ cup sweetened flaked coconut, lightly toasted

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine crust ingredients. Press crumbs onto the bottom and up the sides of two 9-inch (23-cm) round baking pans. Bake for 10 minutes.
3. Remove from oven and allow to cool on a rack. Freeze for at least 30 minutes.
4. While crusts are in the freezer, soften the vanilla ice cream at room temperature for about 1015 minutes or until it can be spread, and divide evenly between the two pies. Return to freezer for at least 12 hours or until frozen.
5. Meanwhile, prepare the lime curd. Combine eggs and egg yolks in a small bowl and mix well. Melt the coconut oil in a medium metal bowl over a large pot of simmering water. Whisk in sugar, lime juice, zest, and salt. Gradually whisk in egg mixture, mixing constantly until thickened and sauce coats the back of a spoon, about 8 minutes. Transfer to a container, cover, and place in refrigerator until chilled. This step can be done up to two days in advance.
6. Once chilled, spread over ice cream layer, dividing evenly between the twopies. Place back in the freezer for at least 46 hours, until firm.
7. To make the meringue: Beat egg whites in mixer until soft peaks form.Continue beating, gradually adding sugar, until snow is stiff, smooth, and glossy. Fold in nuts and coconut and spread over the two pies, swirling decoratively and making sure to seal at the edges.
8. Place pies on top rack in a cold oven, about 8 inches (20 cm) from broiler. Broil for 3-4 minutes until meringue has caramelized and is golden. Watch carefully to prevent burning. Alternatively, use a kitchen torch to toast meringue. Place pies back in freezer until ready to serve.

(Originally featured in FamilyTable, Issue 644)