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Thursday, June 30,2011

White Chocolate Raspberry Lime Pie

By Danette Randall

 

June, where in the H-E-double-hockey-sticks did you go? You took so long to grace us with your presence, then, just like that, you disappeared faster than a bottle of whiskey at Charlie Sheen’s breakfast table.

Now that summer is officially here, we need a tasty treat to refresh and remind us to slow down and enjoy the season, to take us back to a time when ladies wore big hats and sipped lemonade on the front porch all afternoon. All right, I don’t know why this dessert has conjured up those images for me. I guess I’m imagining myself in an episode of Designing Women, and I like it.

This week’s treat is White Chocolate Raspberry Lime Pie. Can’t you just picture Suzanne Sugarbaker digging into that little gem? I realize these references only make sense if you actually watched the show, but if you didn’t, because you were running, hiking, biking or doing anything better than watching TV, well, don’t worry about it, you will still enjoy this delectable recipe.

I think there is nothing more refreshing than lemon or Key lime pie in the hot summer days. This pie is just a little twist on Key lime — maybe a big twist, as it isn’t really Key lime at all. I use regular limes, but I use the same type of recipe as you would for Key lime. It leaves it a tad less tart, and they sure are easier to squeeze than those other little fellas.

After it cools, we pile on the fresh raspberries and drizzle with your favorite type of white chocolate. All this in a graham cracker crust just screams summer, patios, good conversation and champagne.

I do hear the screams for champagne all year, but something about summer nights just makes it taste better. While you do need your oven for this, your house should survive the temperatures. I suggest making it in the morning before the heat sets in, as it tastes better when it is thoroughly chilled all day, anyway.

This dessert is also great for a lazy Sunday brunch treat, or after a nice summertime salad. A real all-around winner.

So, go grab your big hat, pour your self a glass of champagne, and lounge the day away. And, yeah, enjoy a nice slice of the best pie you’ll have all summer — until my next pie recipe, of course.

Now, follow the directions, put some love into it, and invite me over when it’s done.

White Chocolate Raspberry Lime Pie

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1 tbsp. granulated sugar
6 tbsp. unsalted butter (melted)

Filling
4 egg yolks
1 can sweetened condensed milk (14ounce can) Zest from one medium lime
1/2 cup lime juice (about 3-4 medium sized limes)
Pinch of salt
1 cup fresh raspberries
3.5 to 4 ounces white chocolate

Preheat oven to 350 degrees. In medium bowl, combine graham cracker crumbs and sugar. Pour melted butter over top and mix. Pat down evenly over bottom of 9-inch pie plate, going up the sides. Bake for 7-8 minutes. Take out, set on wire rack to cool. Keep oven on.

In medium bowl, whisk egg yolks.

Add condensed milk, whisk until well combined. Mix in lime zest, lime juice and salt. Combine well. Let set about 15 minutes.

Pour into slightly cooled pie shell.

Bake for 15 minutes, until pie filling is set, but center still a bit jiggly. Take out and let cool on counter. Place in refrigerator for three or four hours, until well chilled.

Take out and top with fresh raspberries. Melt white chocolate in double boiler over low heat, or slowly in microwave. Drizzle over top of raspberries.

Place back in refrigerator until set. When ready to serve, take out and cut into slices. Enjoy!

Note: you can use lime juice in a bottle, or Key lime juice if you prefer more of a tart flavor. If using the limes, roll on counter first to help with the flow of the lime juice.

Respond: letters@boulderweekly.com

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