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Key Lime Pie with Chocolate Crust

1 ½ cups crushed chocolate graham crackers
3 tablespoons sugar
8-10 tablespoons melted butter, slightly cooled

Preheat your oven to 350F. Mix together the graham crumbs and sugar in a bowl, add the butter a little at a time, mixing well, until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes. Allow to cool on a wire rack.

Key Lime filling:
6 egg yolks
2 cans sweetened condensed milk
1 ¼ cup key lime juice or any fresh squeezed lime juice
2 tablespoons grated lime zest
12 ounces whipping cream, whipped
8 ounces dark chocolate shavings

Stir together the graham cracker, sugar and salt. Stir in 4-5 tablespoons butter. Slowly add in 1-2 tablespoons butter at a time, stirring well to combine each time. The mixture should resemble wet sand and stick together with pressed in the palm of your hand. Evenly press the mixture into the bottom of sides of your pie plate, forming ¼ inch thick crust all the way around. Bake in a preheated 350 degree oven for 12-15 minutes or until golden brown. Allow to cool to room temperature before adding the pie filling.

Whisk together all ingredients for the filling until smooth. Pour into a prepared graham cracker crust and bake for 15 minutes, just until set and the center jiggles for a bit then stops when shaken gently. Remove and allow to cool to room temperature then refrigerate until cold. Serve with fresh whipped cream.

Whisk together the whipped cream and powdered sugar until medium peaks form