Oh, Lordie. Oh…..Lordie. Oh……………..ok you get the point. New. Favorite. Pie. And I don’t even like key lime pie. I made one for Mr. Sweeter Thing’s mama last year….she and Mr. Sweeter Thing ate the whole thing….I thought it was gross. Mr. Sweeter Thing says that’s stupid because I L.O.V.E cheesecake and key lime pie has a similar texture, to which I say “nu uh!”. I think the textures are a lot different and all that tart key lime flavor….it just doesn’t work for me. Enter this pie. It’s like the white zinfandel of key lime pies….gateway pie if you will. It has all the tart lime flavor but it has sweet, rich white chocolate to balance it out. The texture is smooth and creamy, less gelatinous than the key lime pie I made last year. And in keeping with all fabulous recipes….its super super easy and is NO BAKE! You’re welcome.
The graham cracker crust is a must on this one, it really really completes the pie. Skip the pastry crust this time and just trust me. Grab some graham crackers, ziploc bag, and a heavy glass or a rolling pin.
Now go to town. Express all the aggression…..you know it’s there. It’s there from all the products your kiddo pulled off the shelf at the grocery store and from the 17 bajillion times in a row she asked for a snack, and a sticker, and a drink, and a toy, and her favorite princess dress, and from when she peed in the bottom drawer of her dresser, and from the milk she spit back out after taking a huge swig at the dinner table….just because. Oh wait….no? Your kid didn’t do that…just mine then? Alright….good to know.
Dump your pulverized graham crackers crumbs and some sugar and butter in a bowl and mix it all up.
Press it into the bottom of a pie plate. I used a 10 inch pie plate….because it was pretty. You’ll see in a couple steps that the pie filling didn’t quite fill the crust but that left plenty of room for homemade whipped cream, which was non-negotiable to me. But if you want a thicker pie, go for a 9 inch pie plate.
Zest and juice a couple limes. Here’s another secret: this pie is great with regular limes or key limes. If you’re using regular ol’ limes, you’ll need like two. If you’re using key limes, you’ll need the whole bag, those suckers are tiny.
On your stove top, combine heavy whipping cream and white chocolate in a saucepan. Heat until the chocolate is completely melted.
Pour into a medium bowl and add the lime juice, lime zest, and a heaping tablespoon of sour cream. I used an electric mixer to mix this up really well because I felt like the white chocolate wasn’t fully incorporated by just stirring but after beating, it came together beautifully.
Pour your pie filling into the pie crust. Cover with plastic wrap and refrigerate several hours or overnight.
Garnish with homemade whipped cream and coarsely chopped white chocolate and if desired, lime wedges.
White Chocolate Key Lime Pie
Recipe from Kitchen Simplicity
Graham Cracker Crust
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 cup whipping cream
- 11 oz. white chocolate chips
- 1 tablespoon sour cream
- 1 teaspoon lime zest
- 1/3 cup lime juice
- Garnish: lime slices and chopped white chocolate
For the crust: 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.
For the pie 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.