White chocolate Key Lime Pie
2 cans (14 oz each) of sweetened condensed milk
8 oz fresh squeezed or organic key lime/lime juice
2 eggs
Zest of two limes
6 oz white chocolate
3 tbsp of whipping cream
1 9 inch graham cracker crust pie shell (chocolate)
Preheat oven to 325. In bowl, whisk first three ingredients until well combined. Add the zest of one lime to the mix (only the green, don’t zest into the white of the lime, its bitter). Pour mixture into prepared pie shell and bake in oven for 12 minutes. Remove from oven and let cool to room temperature and refrigerate for 2 hours until well chilled.
Ganache
Place a pot with small amount of water under a heat safe bowl (double boiler). Make sure water does not touch the bottom of the bowl. Bring water to a simmer over medium low heat. Break the chocolate into small pieces and add to top bowl. Add cream and stir until melted through. Remove from heat. Allow ganache to cool for a minute. Pour ganache over the top of pie, smoothing ganache to the edges, add the zest of second lime over the top and refrigerate until ready to serve.
