Best 3 White Chocolate Key Lime Pie Recipes

TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR

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.

WHITE CHOCOLATE KEY LIME PIE RECIPE - (4.4/5)

Steps:

• On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.

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.