White Chocolate Key Lime Pie
Close your eyes and imagine yourself on a beach in the tropics. Now sink your teeth into a dreamy, luscious pie filled with the flavor of fresh lime juice and creamy white chocolate. Well, you won't have to travel farther than your kitchen, because this recipe will transport you directly to that beach. You don't necessarily have to use Key limes here—any lime will work.
- 1 package (8 oz/250 g) cream cheese,
- 1 can (14 oz/398mL) sweetened condensed
milk (about 1-1/3 cups/325 mL)
- 3 oz white chocolate, melted (see Tips) (90 g)
- 1 tsp packed grated lime zest (5 mL)
- 3/4 cup freshly squeezed lime juice (175 mL)
- 1 8-inch (20 cm) store-bought graham
cracker pie shell
- 1 cup whipping (35%) cream (250 mL)
- 2 tbsp confectioner's (icing) sugar (25 mL)
- White chocolate curls (see Tips)
1. In a food processor fitted with a metal blade, combine cream cheese and sweetened condensed milk. Pulse until pureed and smooth. Add melted white chocolate, pulsing until smooth. Add lime juice and pulse again until smooth and creamy. Stir in lime zest.
2. Spread lime mixture in pie shell, smoothing top. Refrigerate pie for 3 to 4 hours or until firm.
3. In a medium bowl, using an electric mixer, whip cream and confectioner's sugar until stiff peaks form. Swirl whipped cream over top of pie. Sprinkle white chocolate curls over whipped cream. Serve pie at once or refrigerate for up to 1 day.
To melt white chocolate, place chocolate in a microwave-safe bowl. Microwave, uncovered, on Medium (50%) for 40 to 60 seconds or just until melted. Let cool slightly.
To make chocolate curls, use a vegetable peeler to peel curls directly off white chocolate bar.
- 300 Best Chocolate Recipes
- By Julie Hasson
- Robert Rose
- $19.95/trade paperback
- 32 pages of color photographs
- ISBN: 0-7788-0144-6
- Recipe reprinted by permission.
This page modified February 2008