The Dark Side of Key Lime Pie

Surprisingly, I have not had a slice of Key Lime Pie all week- AND IT HAS BEEN MY BIRTHDAY WEEK!!  But I've been holding onto this post a little too long.

One of my all-time favorite desserts is the Key Lime Pie.  There is something about the tangy tartness and creamy texture that I absolutely love.  In fact, I love Key Lime Pie so much that I wanted a Key Lime Pie to be my groom's cake for our wedding.  Sadly, that idea was rejected because a pie is not photogenic enough.

Anybody that has been to Key West knows the Key Lime Pie has a dark side.  The creamy, tart dessert occasionally partners with hard, semi-sweet chocolate to form the Key Lime Pie on a Stick.  This treat can be found at many places, but I remember seeing it offered at Kermit's Key (West) Lime Shoppe.

In honor of this treat, I've concocted a new twist on the classic key lime pie:
Ingredients:

• 1 1/2 cups Chocolate Cheerios crumbs
• 1/2 cup granulated sugar
• 1 Tablespoon Cocoa Powder
• 3/4 stick unsalted butter (softened)
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup key lime juice
• 2 eggs
• 1 cup heavy whipping cream
• 2 Ounces Vanilla
• 1 nitrous oxide canister
• 1 tablespoon lime zest
• Chocolate syrup for drizzling

Preheat the oven to 375 degrees.  Using your hands mix together the Cheerios crumbs, sugar, cocoa powder, and butter in a large bowl.  Once the ingredients are well combined, firmly press them into a greased or non-stick 9 inch pie tin.  Make sure the bottom and sides are covered.  Place the pie crust into the oven and allow to bake for approximately 20 minutes or until the crust is starting to brown.  Remove the pie crust and allow to cool.

Lower the oven to approximately 325 degrees.  In a large bowl whisk together the sweetened condensed milk, key lime juice and eggs.  Once the ingredients are well blended, pour them into the cooled pie crust.  Place the pie into the oven and allow to bake for approximately 15 to 20 minutes.  BE CAREFUL NOT TO OVER COOK THE PIE!  Remove the pie from the oven and allow to chill in the refrigerator for at least two to three hours.  This allows the filling to firm.

You have two options when making the whipped cream: do it by hand in a cool bowl or use a whipped cream canister.  Personally, I use the canister.  Pour the whipping cream and vanilla into the canister.  Secure the lid and shake.  Insert the nitrous oxide canister to "whip" the cream.

After the pie has chilled.  Top it with the whipped cream, lime zest, and drizzle with chocolate.  Now, you can join the dark side of key lime pie!