White Chocolate Mascarpone Key Lime Pie Recipes

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Steps:

• Preheat oven to 350° F. Combine graham cracker crumbs, butter and granulated sugar in a large bowl; stir until well mixed. Press into a 9-inch glass pie plate to form crust. Bake for 10 minutes; transfer to a wire rack and cool completely.**
• Place morsels in a small microwave-safe bowl. Microwave at MEDIUM (50%) power for 30-second intervals until melted, stirring after each interval. Stir until smooth. Combine morsels with sweetened condensed milk, mascarpone, lime juice and lime zest; whisk or beat with an electric mixer until smooth. Pour into cooled crust; smooth top. Refrigerate at least 4 hours. (Optionally, place in freezer for 15 minutes just before serving). Slice pie into 8 wedges. Serve with dollops of whipped topping or whipped cream. Garnish with toasted coconut and lime slices, if desired.

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.

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
• Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
• While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
• Spread coconut powder thinly over the cooled crust.
• Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
• Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
• Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
• Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

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.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

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.

KEY LIME PIE HOT CHOCOLATE

Steps:

• In a small sauce pan, combine key lime zest, sweetened condensed milk and 1 cup of milk. Cook over low heat (number 3 on the stove) for 10 minutes. This will allow the zest to fully flavor the drink. Using a fine mesh strainer or cheese cloth, strain mixture into a larger sauce pan. Discard the zest. Add remaining milk and white chocolate chips to large sauce pan. Cook on low heat until chocolate melts and mixture is smooth and creamy. Take mugs and dip rim into key lime hot chocolate mixture. Then dip wet rim into crushed graham crackers. Fill mugs with hot chocolate and top with whipping cream or marshmallows and a little key lime zest.