Slice Of The Lei'ed Recipe

Make crust dough

Preheat the oven to 350°F (175°C). In a medium bowl combine 1.5 cups all-purpose flour, 2 tbsp granulated sugar and 1 tsp salt. Add the cold cubed unsalted butter and, using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Stir in 1 tsp lemon zest.

Sprinkle the cold water, 1 tbsp at a time, over the mixture and gently fold with a fork until the dough starts to hold together. Do not overwork. Press the dough into the bottom and slightly up the sides of a 9-inch square or round baking pan (for 'slice' portions a 9x9 works well) to form an even thin crust about 1/4 inch thick.

Blind-bake: Prick the crust a few times with a fork, line with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until the surface looks set and just beginning to brown. Remove from oven and let cool slightly while preparing the filling.

Prepare filling

Lower oven temperature to 325°F (160°C). In a large mixing bowl, beat 8 oz softened cream cheese until smooth. Add 1 cup ricotta and 1/2 cup granulated sugar; beat until combined and creamy, scraping the bowl as needed to remove lumps. Add 1 large egg, 1 tsp vanilla extract, 1 tbsp lime juice and 1 tbsp pineapple juice (if using) and mix until fully incorporated and smooth.

Fold in 1/4 cup chopped toasted macadamia nuts, 1/4 cup finely chopped dried or fresh mango and 2 tbsp toasted shredded coconut with a rubber spatula to distribute evenly without deflating the mixture.

Pour the filling into the pre-baked crust and smooth the top. Sprinkle 1 tbsp light brown sugar evenly over the surface and drizzle 1 tsp melted butter to help it caramelize. Bake at 325°F (160°C) for 22–28 minutes, or until the edges are set and the center still has a slight jiggle (it will firm as it cools).

Remove from oven and allow to cool on a rack for 1 hour, then chill in the refrigerator for at least 2 hours (overnight is best) to fully set and make slicing clean.

Finish and serve

About 15 minutes before serving, whisk together 1/2 cup powdered sugar and 1 tbsp fresh lime juice to make a pourable glaze; adjust with tiny amounts of water if needed until glaze is smooth but not runny. Drizzle the glaze in a thin layer over the chilled slice surface.

Sprinkle 1 tbsp toasted coconut flakes and 1 tbsp extra chopped macadamia nuts across the top. Add a few thin ribbons of lime zest for brightness. Let the glaze set 10–15 minutes.

Use a hot, dry knife (wipe between cuts) to slice into 9 pieces if using a 9x9 pan, or 8–10 slices for a round pan. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 4 days.