Black Bottom Key Lime Pie

Prep Time: 30 mins | Cook Time: 20 mins | Course: Dessert | Serves: 8

Bright key lime pie, topped with a billowy whipped cream lies on a chocolate cookie crust with a ganache puddle layer in between. Glorious! It’s hard to see the layers in the photo, but it’s there and has just the right amount of chocolicious. Inspired by Liz at E2 Bakes Brooklyn https://e2bakesbrooklyn.com/2018/03/09/black-bottom-key-lime-pie/ 

Crust:

10 oz chocolate cookies

5 Tbsp butter, melted

Ganache:

6 oz dark chocolate chips

½ cup heavy cream

Filling:

1 14-oz can sweetened condensed milk

⅓ cup sour cream

4 egg yolks

1 Tbsp key lime zest

½ cup key lime juice

Topping:

1 cup heavy cream

¼ cup powdered sugar

1 key lime zested & juiced

1 tsp vanilla

Key lime zest & chocolate shavings for garnish

In a food processor, pulse chocolate cookies, while the motor is running drizzle in the melted butter. Press cookie crumbs into a 9 or 10” deep dish pie plate smoothing and pressing up the sides with a flat-bottomed cup.

Pour cream into a microwave-safe measurer and microwave for 1 ½ -2 minutes. Add in the chocolate chips and stir until melted. Pour over the cookie crust and spread.

Preheat oven to 350*. Mix sweetened condensed milk with sour cream, egg yolks, key lime zest, and juice. Pour into the pie shell and bake for 20 minutes, the pie filling will be set but still jiggly in the middle. Allow the pie to cool in the fridge. 

Whip the cream with powdered sugar, zest and juice of a key lime, and vanilla until soft peaks form. Spread on top of the pie and garnish with lime zest and chocolate shavings.