Dark Key Lime Pie

I saw this recipe for a white key lime pie. I had a huge bag full of limes and I knew what I had to do. Unfortunately, I did not have a decent white chocolate at hand. Instead I used a 70% dark chocolate.

For the crust I crushed some left over dark cookies.

I know! Leftover cookies, what is wrong with me? It does happen though that I put cookies in a safe place. Too safe. Means I forget about them until they are no longer crispy. I despise chewy cookies. Mine have to be crisp. Sorry folks, no chewy cookies here.

Use 1-2 cups cookie crumbs and a bit of melted butter. Then press the cookie crumbs in the baking dish and put the dish in the fridge while we prepare the filling. Go on, put it in the fridge.

And yes, it is okay if you nibble on some of the crumbs I usually do not add additional sugar to my pie crust because the cookies are sweet enough.

Let’s move on to the filling, shall we?

Dark Key Lime Pie Filling

• 1 cup whipping cream

• 2 bars of dark chocolate (70%), approx. 200g

• 1 tablespoon sour cream

• lime zest from 2 limes

• 1/3 cup lime juice

• Garnish: lime slices and chopped white chocolate

Melt together cream and chocolate chips in a small pan. 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.

Garnish with limes slices and chopped chocolate if desired. I was too lazy and thought 200g of dark chocolate is enough.

I thought the combination was off. Maybe I should have hunted for white chocolate. Next time I will reduce the amount of chocolate (shocking, right?) and maybe add some toasted hazelnuts and fruits to the filling. It was too heavy and a tiny bit boring.

It has potential and i might give it another try. What do you think?

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