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.
Provided by Julie Hasson
Categories Pies
Number Of Ingredients 9
Steps:
- In a food processor fitted with a metal blade, combine cream cheese and sweetened condensed milk. Pulse until puréed and smooth. Add melted white chocolate, pulsing until smooth. Add lime juice and pulse again until smooth and creamy. Stir in lime zest.
- Spread lime mixture in pie shell, smoothing top. Refrigerate pie for 3 to 4 hours or until firm.
- 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.
WHITE CHOCOLATE KEY LIME PIE RECIPE - (4.4/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.
CHOCOLATE LIME PIE
Provided by Nigella Lawson
Categories brunch, easy, dessert
Time 30m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan. Refrigerate until needed.
- Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about 3/4 cup) and set aside. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
- To serve, remove side of springform pan. If desired, whisk remaining 3/4 cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 162 milligrams, Sugar 31 grams, TransFat 0 grams
TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR
I found this on the Tommy Bahama Site and am posting to take to a Memorial Day Picnic. Cooking time includes both cooking and cooling times. The original recipe calls for an uncooked pastry crust, but I prefer a graham cracker crust. You can use either.
Provided by Cook4_6
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
- Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
- Shell should look golden brown. Let cool at room temperature.
- While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
- Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
- Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
- To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
- Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
- Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
- Cut a slice in your lime "wheels," twist and place in the center of each piece.
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