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1
Mix together the cracker crumbs, sugar, and butter.
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2
Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan.
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3
Set aside.
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4
Filling:
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5
In a medium saucepan over medium heat, add the lime juice.
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6
Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer.
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7
Remove the pan from the heat.
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8
Add 10 ounces of white chocolate and stir until smooth.
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9
Allow to cool.
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10
Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth.
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11
Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
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12
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks.
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13
Fold it into the white chocolate mixture and pour into the pie crust.
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14
Cover and freeze overnight.
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15
Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie.
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16
Release springform ring from the bottom of the pan and transfer the pie to a serving plate.
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17
Grate or curl the white chocolate over the top and garnish with candied lime peel.
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18
Cut into wedges with a knife that has been dipped into hot water and serve.
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19
Bring a medium-sized saucepan of water to a boil over medium heat.
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20
Add the peels in and blanch them for a few minutes.
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21
Set aside.
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22
Put the peels in another medium saucepan and cover with equal parts of sugar and water.
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23
Simmer, covered, over low heat for 1 hour.
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24
Remove the peels and drain until almost dry.
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25
Roll into sugar and set aside.
