Key Lime Pie Truffles Food

KEY LIME COOKIE-DOUGH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the flour on a baking sheet and bake, stirring halfway through, until lightly toasted, 10 minutes. Let cool on the baking sheet; whisk to break up any clumps.
• Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Reduce the mixer speed to low; beat in the toasted flour, then the lime juice and vanilla. Stir in the mini white chocolate chips and sprinkles until just combined. Refrigerate until the dough is firm but not hard, about 30 minutes.
• Line a baking sheet with parchment paper. Roll tablespoonfuls of dough into balls and arrange on the prepared pan. Refrigerate until firm, at least 30 minutes or overnight.
• Combine the white chocolate chips and shortening in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, 1 to 2 minutes. Gently drop a dough ball into the melted white chocolate and spoon more chocolate on top to completely coat. Lift out with a fork, letting any excess chocolate drip back into the bowl; return to the baking sheet. Sprinkle
• with nonpareils. Repeat with the remaining dough balls. (If the melted chocolate hardens, microwave 30 seconds. If the dough becomes too soft, refrigerate 15 to 20 minutes.)

EASY KEY LIME PIE TRIFLE

Steps:

• In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.

KEY LIME PIE TRUFFLES

Steps:

• To soften cream cheese, remove from wrapper and place in a medium size microwave safe bowl. Microwave for 15-20 seconds. Add zest and juice of limes, sweetened condensed milk and graham cracker crumbs to bowl and mix until combined. Roll into 1 inch size balls and place on a parchment or wax paper lined baking sheet. Place baking sheet in the freezer for about 30 minutes. Place white chocolate in microwave safe bowl and melt according to package instructions (all of them are different, but usually involves lower power for short amounts of time and stirring is key; you could use candy coating, which is easier when it comes to melting but the white chocolate tastes soo much better). Take a few of the truffles out of the freezer at a time. Dip them in the melted white chocolate, covering them and making sure to let the excess drip off. Sprinkle with toasted coconut, and/or more lime zest. Place on wax or parchment paper to set.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
• For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

FLUFFY KEY LIME PIE

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

KEY LIME TRUFFLES

Steps:

• In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
• Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable "batter-dough".
• Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point).
• Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.