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Key Lime Pie with White Chocolate Rum Cream Recipe

   
 

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     Key Lime Pie with White Chocolate Rum Cream

Category   Desserts - Breads
Sub Category   None

Ingredients
For the White-Chocolate-Coconut-Rum Cream
3/4 cup heavy whipping cream
8 oz white chocolate chips
1/4 tsp pure vanilla extract
2 tsp coconut rum (I used Malibu)
For the Filling
1 (very tightly packed) tsp very finely minced fresh lime zest ( took me 2 large limes)
4 large egg yolks
1 can (14 oz) sweetened condensed milk
 
1/2 cup freshly squeezed lime juice (took me 2 1/2 large limes)
For the Crust
2 cups Homemade Graham Cracker crumbs
2 T butter, melted
2 T dark brown sugar

Instructions
~For the Pralines~ 1/3 cup dark brown sugar 1/2 T butter 2 tsp water 2/3 cup roasted, salted macadamia nuts 1 lime (for zesting)
Make the white-chocolate cream- Place the cream in a medium-sized microwave safe bowl, and microwave for 1 min, 10 seconds. Add the white chocolate chips and stir until smooth. Stir in the vanilla and rum. Allow to cool to room temperature. Cover and refrigerate till ready to whip. Make the filling- Make sure the lime zest is very finely chopped. Beat the zest and the egg yolks together with a whisk till light and frothy. Whisk in the sweetened condensed milk and then the lime juice. Set aside to thicken while you make the crust.
Make the crust- Preheat the oven to 350 degrees F. Mix together all crust ingredients with a fork until uniformly wetted and sandy-looking. Press into a 9-inch pie pan. Bake at 350 for 8 minutes. Cool. Leave oven on. Once the crust is cool, pour in the prepared filling, and bake at 350 for 20 minutes. Place on a cooling rack and cool completely before placing in the fridge to set for at least 3 hours. Meanwhile, make the pralines- Line a small baking dish or a space on your counter with parchment paper. Place the butter, water, and brown sugar in a small saucepan over medium heat and bring to a boil, watching carefully to avoid burning. Stir in nuts, remove from heat, and spread mixture in an even layer over the parchment. Zest a lime evenly over the top of the praline (avoiding the white pith) and allow to cool. Gently break into pieces and place in an airtight container at room temperature till ready to use.
Finish the Pie- Transfer the white-chocolate cream to a med-large bowl and whip just until it can hold a firm peak. Transfer the cream to a pastry bag. Pipe the cream onto the pie in a way that is pleasing to you, and garnish with the pralines.


Originally Submitted
4/24/2012





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