Key Lime Pie with Chocolate Ganache Topping

An improbable pairing, perhaps, but perfect to take to a friend’s house — sometimes making homemade whipped cream is inconvenient. I couldn’t find a recipe anywhere, so I made a standard 1:1 ganache (and, to be honest, I used half and half because I didn’t have cream on hand), guessing at the right amount, which turned out to be just right.

I use the Joy of Cooking recipe for key lime pie — but I buy a graham cracker crust. If you know me, you know that I do not make pie crust. Or quiche crust. Or tart crust.

No crust.

Anyway.

Mix 4 egg yolks, the juice and zest of 3-4 limes, and 1 can of sweetened condensed milk. Pour into a graham cracker crust. Bake at 350 for about 15 minutes — until the filling is set.

Chill, at least 4 hours. Overnight is fine.

Heat 1/2 cup cream on the stove (do not let boil). Chop 4 oz. semisweet or bittersweet chocolate. Pour the hot cream over the chocolate and stir until smooth and shiny. Pour over cooled pie and chill for two hours. Finis!20120816-105958.jpg

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