Can you taste that? It tastes like Summer.
It’s the sweet flavour of tropical paradise – coconut, fresh lime, ginger.
Take a little trip to where palm trees are flowing and have a slice of this White Chocolate Key Lime Pie.
It’s like a cocktail in a pie. Seriously. You could probably spike this baby was some white rum, throw a cocktail umbrella behind your ear and dance like you’re at a Hawaiian Luau
Technically, this isn’t a key lime pie. It’s pretty hard to find key limes in Sydney so this uses regular, plain ol’ limes. The filling for the White Chocolate Key Lime Pie has been adapted from Kitchen Simplicity. I have made my own pie crust, but taken inspiration from this fabulous food blog.
The White Chocolate Key Lime Pie is joining the Sweet Adventures Blog Hop for January 2013 – Tropical Paradise.
- 250g/1 packet of Arnott’s Gingernut biscuits
- ⅓ cup unsalted butter, melted
- ¼ cup shredded coconut
- 310g white chocolate
- 1 cup thickened cream
- ⅓ cup lime juice
- ½ lime, zested
- 1 heaped tablespoon sour cream
- Shredded coconut and lime wedges to serve
- Grease a 24cm glass pie dish with cooking spray.
- Using a blender, crush the Gingernut biscuits until they look like bread crumbs.
- In a bowl, combine the crushed biscuits, butter and coconut and mix until combined.
- Press the biscuit mixture into the pie dish. Using your fingers, evenly distribute the biscuit mixture across the bottom and up the sides of the dish. You can use the bottom of a saucepan or plate to press bottom. Refrigerate biscuit mixture for at least an hour to allow the biscuit base to set.
- To make the filling – add white chocolate and cream to a small saucepan and heat gently over low heat until melted, stirring regularly. Take off the heat, add lime juice, zest and sour cream and mix well with spoon.
- Pour filling into the biscuit base and return pie to the fridge to set for at least 8 hours or overnight.
- Take out of the fridge just before ready to serve and decorate with shredded coconut and lime wedges.