White Chocolate Key Lime Pie Recipe 445

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.

Steps:

• 1. Crust: Preheat oven to 350^. Combine graham cracker crumbs, butter and sugar in a large bowl; stir until well mixed. Press into a 9-inch glass plate to form a crust. Bake 10 minutes; transfer to a wire rack and cool completely.(you may use a store bought pie shell if desired.) --- Filling: Place chips in a small microwave-safe bowl. Microwave at medium power for 30 second intervals until melted, stirring after each interval. Stir until smooth. Combine chips and sweetened condensed milk. mascarpone, lime juice and lime zest; whisk or beat with an electric mixer until smooth. Pour into cooled crust; smooth top. Chill at least 4 hours; or place in freezer for 15 minutes just before serving. Slice pie into 8 wedges. Serve with dollops or whipped topping. Garnish with toasted coconut and lime slices.

Steps:

• Carefully remove the pie from the aluminum tin and place it on a parchment paper-lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the side of the pie at equal intervals, sticking them through the crust and about 2 inches into the filling. (If the crust starts to crack, pierce it first with a knife before inserting the sticks.)
• Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour.
• Melt the chocolate: Bring a deep saucepan of water to a boil over medium heat. Set a heatproof bowl on top (do not let the bowl touch the water). Once the water boils, turn off the heat and add two-thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart-size container, such as a clean large yogurt or takeout container. Add the remaining chopped chocolate and puree with an immersion blender until smooth and shiny, 5 to 7 minutes. (You can also stir vigorously with a whisk.)
• Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze the pops at least 15 minutes, or until ready to serve.

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.

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.