Lee Schrager's White Chocolate Key Lime Pie

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

White Chocolate Key Lime Pie Filling:

  • 8 oz package cream cheese, softened
  • 14 oz can sweetened condensed milk
  • 3 oz white chocolate, melted
  • 1 tsp lime zest
  • ¾ cup freshly squeezed lime juice
  • 1 cup heavy whipping cream
  • 2 tbsp confectioner’s sugar
  • White chocolate curls (for garnish)

Graham Cracker Crust:

  • 10 graham crackers ground
  • 5 tbsp butter, melted
  • 3 tbsp light brown sugar, packed

DIRECTIONS:

  • Puree cream cheese and sweetened condensed milk in a food processor (fitted with a metal blade) until smooth.  Add melted white chocolate and lime juice and pulse until smooth.  Stir in lime zest.
  • Meanwhile, combine graham cracker crumbs, butter, and brown sugar in a large bowl.  Press crumb mixture into a greased 9-inch pie plate, covering bottom and sides.  Chill crust until firm.  Preheat oven to 350 degrees.  Bake crust for 10 minutes.  Remove and let cool.
  • Place filling into cooled pie shell and refrigerate for 3-4 hours until firm.
  • Using an electric mixer, whip cream and confectioner’s sugar, until stiff peaks form.  Spread whipped cream over pie and garnish with white chocolate curls.
Melanie Dunea