Chocolate Lime Pie Recipes

CHOCOLATE LIME PIE

Steps:

• In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan. Refrigerate until needed.
• Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about 3/4 cup) and set aside. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
• To serve, remove side of springform pan. If desired, whisk remaining 3/4 cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.

CHOCOLATE LIME DESSERT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 1-1/2 hours. In a bowl, combine wafer crumbs and butter; press into a 13-in. x 9-in. dish. Set aside., Beat gelatin with an electric mixer until foamy. Add the lime and lemon juices. Gradually add sugar, beating until dissolved. While beating, slowly add the milk; mix well. Pour over prepared crust. Refrigerate until set. Garnish with Pots o' Gold if desired.

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

4-INGREDIENT COCONUT-LIME PIE

Steps:

• Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
• Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

EASY REFRIGERATOR WHITE CHOCOLATE LIME PIE (NO-BAKE)

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!

WHITE CHOCOLATE KEY LIME PIE

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.