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1
Make the crust: preheat oven to 300; coat a 10 by 2 inch tart pan with removable bottom with cooking spray.
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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.
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3
Remove from oven and transfer to a bowl, let cool and coarsely chop.
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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.
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5
Make the filling: in a big bowl, whisk together the egg yolks, lime juice, condensed milk, and rum until well combined.
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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.
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7
Remove from the oven and let cool, then refrigerate the pie overnight so that it sets up thoroughly.
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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.
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9
Add in powdered sugar and whip until stiff peaks form and the sugar is thoroughly blended inches.
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10
Spoon half the whipped cream into a pastry bag fitted with a large star tip.
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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.
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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).
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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.
