How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling? This Key Lime Chocolate Pie is everything you would want in a dessert. It’s like having a chocolate cream filled cookie together with a lime mousse!
Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
For the crust
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
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Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others. Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits. This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.
The best tiramisu I've ever had!
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved