Via Dorie Greenspan - adapted by Isabelle
250 ml (1 cup) graham cracker crumbs
70 g (1 / 2 cup) coconut
100 g (1 / 2 cup) macadamia nut
30 g (2 tbsp. tablespoons) sugar
45 g (3 tbsp.) melted butter
Preheat oven to 325°F (180°C).
Combine all ingredients in a bowl.
Pat a even layer of crumbs over the bottom of a pan.
Bake about 15 minutes.
Cool on rack.
For the filling:
45 ml (3 tbsp.) cornstarch
125 g (1/2 cup) sugar
125 ml (1/2 cup) lime juice
180 ml (3/4 cup) water
2 egg yolks
60 g (1/4 cup) cold butter
In a pot, mix cornstarch and sugar.
Add lime juice and water.
Stir and bring to boil.
Remove from heat.
In a small bowl, whisk the egg yolks and salt.
Stir about 60g (1 / 4 cup) lime mixture to eggs.
Add eggs to the mixture of lime, stirring constantly.
Return to heat.
Cook gently until it forms bubbles.
Remove from heat and pour into a bowl.
Place plastic wrap on the surface of the cream.
Refrigerate, it's ready when it is completely cold.