Chocolate Lime Pie

Ingredients

• 1 ¾ cups graham cracker crumbs
• 1 ½ tablespoons cocoa
• 6 tablespoons butter, at room temperature
• 4 limes
• 1 14-ounce can (about 1 1/4 cups) sweetened condensed milk
• 1 ¼ cups heavy cream, 3/4 cup more, if desired, for decorating
• 1 one-ounce square bittersweet chocolate

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    852 calories; 54 grams fat; 26 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 85 grams carbohydrates; 3 grams dietary fiber; 45 grams sugars; 11 grams protein; 120 milligrams cholesterol; 573 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch pie (6 to 8 servings)

Preparation

1. 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.
2. 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.
3. 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.

30 minutes