White Chocolate Topped Key Lime Pie Squares Food

WHITE CHOCOLATE KEY LIME PIE

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 BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

WHITE CHOCOLATE TOPPED KEY LIME PIE SQUARES

Steps:

• Preheat the oven to 350 °F. Line the square baking pan with foil. Extend over all side and spray with a nonstick cooking spray. Crust Break up the graham crackers and place them in a food processor and process to crumbs. Add the melted butter and sugar and pulse or stir until combined. Press the crumb mixture evenly and firmly into the bottom and sides of the pan. Bake until set and golden; about 8-10 minutes. Cool on a wire rack while making the filling. *Do not turn off the oven. Filling Using an electric mixture with the wire whisk attachment, beat the egg yolks and lime zest at high speed 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. Mix just until combined. Don't go longer. Then pour the mixture into the crust. Spread to corners. Smooth the surface with a rubber spatula. Bake until the filling has just set and the edges begin to pull away slightly from the sides; can be from 15 minutes to 20 minutes. Cool on a wire rack and then refrigerate for about 2 hours. Topping In a medium saucepan, bring the milk and cream to a gentle boil. Chop the white chocolate. Add the white chocolate to the saucepan and let it stand for 30 seconds to let it melt. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the mixture aside to cool to room temperature for about 15 minutes. Stir occasionally until cool. Pour the cooled white chocolate mixture over the chilled bars. Using the spatula, spread it into an even layer. Freeze bars for at least 1 hour before cutting. Cutting Loosen the edges with a (paring) knife. Cut the bars into "x"-amount of squares. Then lift the bars from the baking pan. Garnish Place one lime slice (half-moon) on each square.

WHITE CHOCOLATE KEY LIME PIE

Steps:

• 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.
• 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.

CHOCOLATE-DIPPED KEY LIME PIE POPS

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.

WHITE CHOCOLATE AND LIME CHEESECAKE BARS

Steps:

• Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
• Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

KEY LIME WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
• Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
• While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
• Spread coconut powder thinly over the cooled crust.
• Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
• Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
• Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
• Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
• Sprinkle graham cracker crumbs into the bottom of the prepared pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
• Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
• Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

WHITE CHOCOLATE LIME BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.
• In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
• In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.