Chocolate Dipped Key Lime Pie Recipe
Velvety key lime filling on a graham crust, generously topped with whipped cream, sprinkled with toasted coconut and dipped in salted caramel chocolate.
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Ingredients
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Crust
Key Lime Filling
Toppings
Chocolate Dip
Method
Crust Preparation
- 1
Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8-10 minutes until golden. Let cool.
Filling Preparation
- 2
Prepare the Key Lime Filling
In a large mixing bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until fully combined. Pour the mixture into the cooled crust and bake at 350°F (175°C) for 15 minutes. Allow to cool, then refrigerate for at least 2 hours.
Topping Preparation
- 3
Whip the Cream
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled key lime filling and sprinkle with toasted coconut flakes.
Chocolate Dipping
- 4
Dip the Pie
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the salted caramel sauce until fully combined. Carefully dip the edges of the pie into the chocolate mixture, allowing excess to drip off. Place back in the fridge to set for about 30 minutes.