Recipe Talk

several years ago, I experienced a wonderful key lime pie It had a graham cracker crust but it had a layer of chocolate,then the key lime filling was on top of that. Does anybody out there know this recipe

Tart, sweet and delicious, this is a perfect dessert for a summer dinner (or a winter dinner when you want to pretend it’s summer.)

ingredients
1 can Eagle brand sweetened condensed milk
1/2 cup fresh lime juice (about 2 limes), plus grated rind of one lime
3 eggs, separated
1 pre-baked pie shell (use frozen pie shell for easy prep, and SLIGHTLY under bake it)
1 c. heavy cream
2 T. powdered sugar
1 t. vanilla
1/2 c. chocolate chips (optional)

See full recipe

notes

The chocolate layer adds delicious flavor, but it makes cutting and serving a little challenging. Try it both ways and pick your favorite.

Source: Ann
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White Chocolate Key Lime Pie

You can use key limes or regular limes for this pie.

Graham Cracker Crust
•1.5 cups graham cracker crumbs
•1/4 cup sugar
•1/3 cup butter, melted

Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling.

Pie Filling
•1 cup whipping cream
•11 oz. white chocolate chips
•1 tablespoon sour cream
•1 teaspoon lime zest
•1/3 cup lime juice
•Garnish: lime slices and chopped white chocolate

Melt together cream and chocolate chips in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.

Garnish with limes slices and chopped chocolate if desired.

Serves: 12

Raw Chocolate-Coated Key Lime Pie (Vegan, Gluten-free, Refined Sugar-Free, Raw)

This fancy dessert is so easy to make! Raw nuts and dates form the base of the crust and avocados, bananas and coconut oil create a creamy filling. The flavours of lime and chocolate create a fun spin on this tropical dessert that will have you going back for more!

Makes one 8-inch pie. Adapted from An Unrefined Vegan

Crust
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3/4 cup walnuts

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3/4 cup dates

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1 1/2 tbsp cacao powder

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pinch sea salt

Chocolate Coating
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1/2 recipe of raw vegan chocolate (I used all stevia for sweetening)

Filling
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1 1/2 large avocados, peeled, cored

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1 1/2 small bananas, peeled

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1/4 cup key lime juice

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1 tbsp key lime zest

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1/2 tsp vanilla

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10 drops vanilla stevia, or to taste (or liquid sweetener of your choice)

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1/3 cup coconut oil, melted

Process the nuts in a food processor until finely ground. Then add the dates, cacao powder and salt until the dates are broken down and the mixture sticks together. Press the mixture into a greased 8-inch spring-form pan and put into the fridge while you make the chocolate coating.

Mix your ingredients together for the raw chocolate then spread onto the crust, getting right to the edges and getting it as even as possible. Put in the fridge to harden while you make the filling.

Add all the filling ingredients except the coconut oil into a food processor and process until smooth. Melt the coconut oil and while the food processor is running, pour it in and process until well incorporated. Pour into the pan and spread evenly over top. Cover and place in the fridge for a few hours until firm (I did it overnight). If you are garnishing it with coconut flakes (I highly suggest it- makes it look fancy!), take the pie out after about an hour and sprinkle them on, then place back in the fridge to continue firming.

When ready to serve, garnish with cacao nibs if desired. Get ready to be transported to tropical bliss :)

White Chocolate Key Lime Pie

Serves 8

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,
softened slightly

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.


Tips

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.