Is anyone else as giddy as me that today’s the first day of spring? I’m absolutely ecstatic! That means all this gorgeous weather we’ve been having here in New York isn’t just a cruel prank. It’s actually the start of something awesome!
Me and the kids have been going to the rooftop, kicking up our heels and drinking in the sunlight. We’ve been going to the playground in our t-shirts, having barbecues, eating ice cream and making no-bake desserts that slap you in the face with how springlike they are.
Yay spring! As my son is so fond of saying, “goooo-job” spring, “goooo-job”. I’m happy to see your smiling face.
White Chocolate Key Lime Pie. Mmmm. The first words out of my mouth when I tried this were, “oh goodness, that’s good.” I may have said it out loud, while I was by myself. I may even have skyped my hubby to tell him how good it was and that he’d better hurry home so we could have it with lunch. And while we’re at it , it might have taken every ounce of my strength to resist another bite until after I’d finished my lunch. This is a highly probable situation.
This is so easy to make and so refreshing that I just know it’ll become a staple around here in the spring and summer. This is prime potluck and barbecue material (or even Easter, for that matter). It actually makes quite a few servings even though it’s a regular sized pie. It’s very rich – like a big citrus truffle. I think lime and white chocolate are a perfect pairing because, even though this is a rich dessert, the lime makes sure that the white chocolate isn’t too sweet and the white chocolate makes sure the lime isn’t too tart. It’s a match made in heaven, I say.
- 1.5 cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup butter, melted
- 1 cup whipping cream
- 11 oz. white chocolate chips
- 1 tablespoon sour cream
- 1 teaspoon lime zest
- ⅓ cup lime juice
- Garnish: lime slices and chopped white chocolate
- Mix ingredients together in a 9-inch pie plate until evenly combined. Press evenly onto the bottom and up the sides of the pie plate. Refrigerate for 30 minutes before filling.
- Melt together cream and chocolate chips in a small saucepan set over low heat. Remove from heat, stir in sour cream, lime zest and juice. Pour into prepared pie crust. Cover with plastic wrap and refrigerate for 8 hours, or overnight.
- Garnish with limes slices and chopped chocolate if desired.