Chocolate Lime Pie

1. 1

   In a mixing bowl, combine cracker crumbs, cocoa and butter.

2. 2

   Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan.

3. 3

   Refrigerate until needed.

4. 4

   Finely grate 2 tablespoons zest from limes and set aside.

5. 5

   Squeeze juice from limes (there should be about 3/4 cup) and set aside.

6. 6

   In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice.

7. 7

   Whisk until thick enough to hold peaks.

8. 8

   Spoon into chilled crust, leaving a border visible around edge, and smoothing top.

9. 9

   Chill for at least two hours or overnight.

10. 10

    To serve, remove side of springform pan.

11. 11

    If desired, whisk remaining 3/4 cup cream until thick.

12. 12

    Pipe rosettes of cream around edge of pie to create a border.

13. 13

    Grate a light dusting of chocolate on top.

14. 14

    Serve immediately; pie will soften if left at room temperature.

No additional tips available.