I’m doing something today I don’t normally do…. I’m sitting in front of the television all day today, as I did for about six hours last night. I don’t normally watch so much tv, in fact I hate turning it on at all during the day but today we are watching the seemingly Divided States as their election results are counted. It shouldn’t be shocking to me, I see the same kind of division about desserts every time we have a family dinner; half love the Banana Split Cheesecake and the other half love this Chocolate Ganache Key Lime Pie and so both have become staples in this house. Yet lately the country down south doesn’t seem to be able to make a similar concession based on the angry and concerning comments coming out of some people.
I’m not going to share what side I’m on, I don’t think it matters, what matters to me primarily is that there is room for both. And in this situation in my kitchen, you can have a bite of each. I’ve posted a couple of times, two different versions of the Banana Split Cheesecake Pie. It was finally time I posted this one.
I have to admit that I’ve tried to post this at least three times before, what has happened is that I’ve had issues getting to take the shots. I know, definitely a first world problem, struggling to get to the shots as people are taking the plates and eating the food. Unlike a professional food photo shoot, we don’t just set the food up for photos, we set the food up for eating too.
This dessert disappears so fast because the layers in this are absolutely luscious. A little sweet and a little tart, both wonderfully creamy. I know it looks like a bit of a production but with a bit of time over two or three days this is easily doable and well worth thinking ahead.
Chocolate Ganache Key Lime Pie
Day One: Crust and Ganache
Make a Oreo Cookie crust in a nice deep dish pie plate following the box instructions and bake for 10 minutes. Allow to cool for a bit while you make the ganache filling.
- 1 1/2 cups chocolate chips
- 2/3 cup heavy cream
To make the ganache filling heat 1 1/2 Cups of Semisweet chocolate chips, I generally do this in the microwave, on level 5 or 6 power over a couple minutes, making sure to check often. Once all are melted add in the 2/3 cup of heavy cream and mix until completely blended. Pour the ganache filling into chocolate crust and refrigerate until cooled. This can be left a few hours or overnight, just make sure it is cool before you add the lime topping.
Day Two: Make Lime filling and top and decorate with whipping cream
- 250 grams cream cheese
- 300 ml condensed milk (small can)
- 1/2 cup heavy cream
- 1/2 cup fresh lime juice
Mix all filling ingredients in a stand mixer and blend until smooth and slightly fluffy. Pour the filling on top of the pie. Set aside and cool until ready to decorate again this can be a few hours or overnight. I often have this ready a day or two before I’m planning to decorate with lime zest, sliced limes and whipping cream and then serve.
