Ingredients
Crust
30 chocolate wafers
3 tablespoons sugar
5 tablespoons unsalted butter
Pie
4 eggs yolks
1 14 ounce can Sweetened Condensed Milk
1/2 cup fresh key lime juice (approximately 17 Key limes)
2 teaspoons grated lime zest
Whipping Cream
1 cup heavy cream
1/3 cup powdered sugar
1/2 Key Lime grated lime zest
Garnish
2 Key limes
1 square of a semi-sweet chocolate bar
Serves 8
Directions
Preheat oven to 350 degrees
Crust: In food processor, pulse chocolate wafers and sugar. Melt butter, in large mixing bowl add cookie crumbs, press them into 9″ pie plate, bake for 5 minutes. Place on wire rack, set aside.
Pie: Use electric mixer, beat egg yolks until thick and light yellow, don’t over mix. Turn mixer off, add sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add other half of juice and zest, continue to mix until blended (just a few seconds). Pour mixture into pie crust, bake for 12 minutes to set the yolks and kill any salmonella in the eggs. Let cool 15 minutes before refrigerating. Let chill 4 hours.
Whipping Cream: In electric mixer with wire whisk attachment, add cold heavy whipping cream with powdered sugar, whip until stiff peaks of cream form. In plastic piping bag, spoon in whipping cream and pipe cream around top of pie. Lightly zest with key lime over entire pie.
Garnish: Cut 2 key limes into 8 slices, slit half of each slice, twist and place slice in 8 places around pie. With grater, lightly grate chocolate all over pie.