Key lime pie with chocolate crust and raspberry sauce is a twist from the classic dessert.
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Living in Florida, key lime pie is the quintessential dessert. You can find different versions of this tangy treat in almost every restaurant. One version that caught my eye paired it with chocolate and raspberries. My first thought was that the tanginess of the lime would not mesh well with the sweetness of the chocolate and raspberries. Wow! Was I wrong! This dessert is amazing and so different from the traditional style that I had to try my best to duplicate it!
The origins of key lime pie
While the exact inventor of the key lime pie is uncertain, the origin definitely seems to point to Key West, Florida. In fact, the dessert is so popular in the area it has actually been named the official pie of the Florida Keys.
A nONTRADITIONAL chocolate crust versus the traditional graham cracker crust.
Traditionally a graham cracker crust is used, however I wanted to duplicate the key lime pie with chocolate cookie crust I tried. I used ground chocolate cookies, butter, and sugar. After mixing the crumb mixture you simply press into the bottom and along the sides of your pie plate. Bake for 10 minutes at 350 degrees and let it cool while you mix the filling.
What ingredients are used to make key lime pie?
Traditionally a key lime pie is made with key limes which are smaller than the Persian lime that most people are familiar with. They can sometimes be more difficult to find which is why I use Nellie & Joe’s Key West lime juice. It came highly recommended and I loved the results after my first attempt with a key lime pie and I didn’t have to juice all of those little limes!
Here’s what you’ll need for the key lime filling:
key lime juice
sweetened condensed milk
zest of 1 lime
I’ve seen sour cream used instead of eggs for the filling and I really liked the creamy texture. I think only a side-by-side taste test would reveal any difference. This is so easy to mix together, all I needed was a large spoon.
What is the best topping for your pie?
There is discussion on whether the original key lime pie was served with meringue topping or whipped cream topping. I prefer whipped cream, however keep in mind that if you want to decorate your pie you will need to use a stabilized cream recipe. Otherwise you will have a runny mess on your hands! I would definitely try this stabilized cream recipe if taking to a party and you need your topping to hold for longer length of time. I’ve learned this lesson the hard way.
How do you make raspberry sauce?
This step is completely optional, however I feel it’s totally worth the few extra minutes to make this sauce! I make a small amount because a little goes along way. It’s just meant to be a little drizzle over the pie. Now once you’ve made this sauce you will probably be like me and start thinking about all the other things a raspberry sauce will be good on. Maybe pancakes, crepes or chocolate brownies!! Oh yeah!
To make the raspberry sauce, you will need a small sauce pan on medium heat. Add your fresh or frozen berries, water and sugar and just stir occasionally while breaking up the berries. Once they start to bubble slightly I remove them from the heat and carefully strain them through a sieve. You don’t necessarily have to do this step but I’m not a huge fan of all the seeds in raspberries, plus I feel it would detract from the ultra smooth texture of the key lime pie. Trust me and take the extra minute to strain out those seeds!
Now return your strained syrup to the medium heat. You can thicken the raspberry syrup by diluting the cornstarch in the additional cold water. Add to the raspberry syrup and stir while on medium heat. It may take a couple of minutes while stirring for it to thicken. Let it cool completely before drizzling over your pie.
Now that your pie and your sauce have cooled, its time to decorate! I usually wait until right before serving and decorate with cream, sliced lime wedges and zest from a lime. The raspberry sauce can be optional, and served on the side or a little drizzle over the top of the slices once they are cut.
You have to try this key lime pie with chocolate crust recipe! It’s sweet and tangy and a fun twist to the classic dessert!
If you try my recipe let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife.com on instagram! Seeing your creations makes my day.
Key Lime Pie with Chocolate Crust and Raspberry Sauce
For the Crust
- 2 cups ground, chocolate cookie crumbs
- ¼ cup sugar
- 6 tablespoons melted butter
For the Pie Filling
- 2 14 ounce cans sweetened condensed milk
- ½ cup full fat sour cream
- ¾ cup key lime juice
- zest of 1 lime
- 1 cup fresh or frozen raspberries
- ¼ cup sugar
- ¼ cup water
- 2 teaspoons cornstarch
- 2 tablespoons water
- Preheat oven to 350 degrees.
- Use preground cookie crumbs or make your own with your food processor.
- Mix cookie crumbs with melted butter and sugar.
- Pour cookie crumb mixture into the pie plate and press very tightly along the bottom and up the sides.
- Bake in oven for 10 minutes.
- While crust is baking mix together filling ingredients, sweetened condensed milk, sour cream, key lime juice and zest.
- Once crust has cooled, pour filling into crust, bake for 10 minutes.
- While pie is baking make your raspberry sauce. In a small sauce pan on medium heat add raspberries, sugar, and 1/4 cup water.
- Continue to stir and break raspberries up with the back of a spoon, about 5 minutes or until they are syrup consistency.
- Remove raspberries from heat and push liquid through seive straining out seeds.
- Return raspberries to heat and dilute corn starch in 2 tablespoon cold water, pour into sauce pan with raspberries and stir for a few minutes until sauce thickens.
- Remove from heat and allow to cool completely.
- When ready to serve, decorate pie with whipped cream. Drizzle with raspberry sauce.