Key Lime & White Chocolate Pie
On our past four charters, Key lime pie had been requested. Having gotten positive feedback, I know this dish can stand up to the glory of its predecessor. Give it a go.
Makes 10-12 portions, depending on serving size. Enjoy.
Classics will always exist, as will the longing for them.
The addition of gelatin and white chocolate assist with the free form presentation of this dish, averting it from the traditional pie presentation.
The subtle use of the vanilla bean and chocolate cut the lime just enough to transcend this pie, but not enough to mask its familiar and sought-after flavor.
1 cup melted butter (split into 2 half cups)
4 large egg yolks
1/2 cup fresh lime juice
1/2 cup sugar
2 cups whipping cream
1/2 cup white chocolate, chopped
1 vanilla pod, split
1 sachet gelatin (bloomed in a bowl with 4 Tbsp cold water)
1/2 cup pecans, toasted
2 cups graham crackers, crushed
1 tsp sea salt
1/4 cup milk chocolate morsels
In a glass bowl, add half a cup melted butter, egg yolks, lime juice and sugar and whip until blended and smooth.
Pour mixture into a heavy bottomed saucepan and put on medium heat. Whisk slowly as sauce begins top thicken, about 10 minutes.
Once sauce resembles a thick gravy, remove from the heat and strain into a large mixing bowl.
In another saucepan set at medium heat, add the cream, white chocolate and split vanilla pod and slowly melt chocolate, 5 minutes.
Once chocolate is melted, add gelatin and continue to cook on medium until gelatin has completely dissolved.
Strain the mixture into the lime mixture, whisking continuously as you pour and until incorporated.
In a food processor, place the pecans, 1/2 cup melted butter, graham crackers, salt and milk chocolate morsels. Pulse for 30 seconds.
Press down at least 2 Tbsp of the pecan mixture into 10 3-inch greased ring moulds. (Alternatively, press mixture into a cake tin or pie dish.) Distribute any remaining pecan mixture between the ring moulds and press down again.
Pour the pie mixture gently amongst the ring moulds.
Cover and refrigerate at least four hours.
Once the pies are firm and set, run a pairing knife along the inside edge of the bottom of each mould and carefully push from the base up until the mould is free. Plate and serve immediately.