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 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 KEY LIME PIE
From Pinterest. I love both Key Lime Pie and white chocolate, so I cannot wait to try this. It sounds delicious.
Provided by Jazz Lover
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 476.7, Fat 33.1, SaturatedFat 19.7, Cholesterol 70, Sodium 190.4, Carbohydrate 43.2, Fiber 0.6, Sugar 34.4, Protein 4.1
WHITE CHOCOLATE KEY LIME DAIQUIRI
When I tried Ke Ke Beach Key Lime Cream Liqueur I was blown away! Key Lime Pie in a glass! Here is a recipe I wanted to share!
Provided by Mamas Kitchen Hope
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Measure and mix in a cocktail shaker half full of ice.
- Shake and strain into a tall shot glass!
Nutrition Facts :
KEY LIME WHITE CHOCOLATE CHIPPERS
Make and share this Key Lime White Chocolate Chippers recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 18m
Yield 1 1/2 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2069, Fat 96.2, SaturatedFat 57.7, Cholesterol 455.4, Sodium 1585, Carbohydrate 283.9, Fiber 3.5, Sugar 184.8, Protein 24.7
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.
EASY REFRIGERATOR WHITE CHOCOLATE LIME PIE (NO-BAKE)
Make and share this Easy Refrigerator White Chocolate Lime Pie (No-Bake) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the whipping cream with the white chocolate baking chips over low heat; cook 5 minutes or until the chips melt, stirring constantly.
- Remove from heat, add in sour cream, lime rind, fresh lime juice and food colouring (if using) mix well to combine.
- Pour into prepared crust.
- Cover and chill for at least 8 hours.
- Serve with a dollup of whipped cream or Cool Whip and a thin slice of lime.
- Delicious!
Nutrition Facts : Calories 465.8, Fat 31.3, SaturatedFat 16.1, Cholesterol 49.7, Sodium 218.4, Carbohydrate 44.3, Fiber 0.6, Sugar 34.7, Protein 4.2
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