Black Bottom Key Lime Pie    Key Lime Pie
makes 1 pie

Start with 1 - 9'' Graham cracker pie crust baked at 350 for 5 mins.
Let cool a little and spread entire inside of crust with chocolate ganache.
It will all run to bottom of crust but that's OK.

Lime curd:
4 Egg yolks
1 Whole egg
¾ c. Sugar

Beat together until thick

½ c. Key Lime juice
1 Stick butter

Melt in double boiler.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard.
Be careful not to overcook or you'll have scrambled eggs.

Pour into pie crust and cool.
Top with whipped cream.

Chocolate ganache:
8 oz. Semi-sweet chocolate chips
¾ c . Heavy cream

Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth.
Let cool a little before using.
This is more than enough ganache for one pie.
You can use leftover to frost cake or cupcakes.
It will keep in fridge for about 2 weeks.
Use ganache warm (heat gently in double boiler).



Compliments of Karole Rispoli and