December 24, 2016

Chocolate Cookie Crust Key Lime Pie


During the holidays, a pie is a standard choice of dessert. Apple pie, pecan pie and mince meat pies are customary ways to finish off your holiday meals with something sweet. And oh, are they ever good! While we’d never replace our favorite dessert pies for the holidays, we do like to try new things!

Our Chocolate Cookie Crust Key Lime pie is a delicious deviation from the ordinary. Key Lime Pie originates from the Florida Keys. There is a lime that grows only there and its taste is uniquely subtle and with floral tones. There is some debate surrounding what constitutes a traditional Key Lime Pie: does it have a crumbled cookie crust or is it meant to have a pastry crust? Is it whipped cream or meringue on the top? We went with a cookie crust (a chocolate one at that!) and topped it off with whip cream. But don’t hold yourself back! If pastry is your thing or if you have a go-to meringue recipe, why not use that? We even swapped in coconut milk for the sweetened condensed milk and topped the whip cream off with shredded coconut! While you’re making this recipe your own you could even add some holiday flare to it by decorating the top with cranberries, sprinkling orange zest over the top or finish it off by pouring a raspberry coolis over it!

Wherever your taste buds take you, this recipe will help guide you in baking a holiday dessert for you and your whole family to enjoy!



  • 1 ¼ cups Chocolate cookie crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons of sugar
  • 1 cup key lime juice
  • 2 tablespoons of cornstarch
  • 300 ml of coconut juice
  • 6 key limes – zested
  • ¾ cup sugar
  • 2 eggs
Topping (Whipped Cream)
  • ½ cups grated coconut
  • 1 ¾ cups of 35% cream
  • ¼ cup icing sugar
  • 1 lime zested



1. With the rack in the middle position, preheat the oven to 350° F.
2. In our deep mixing bowl, combine all the ingredients. Press into the Remy Olivier Elite Pie Dish. Bake for about 10 minutes. Set aside.


3. Off the heat, in our Remy Olivier sabayon sauce pan, mix lime juice and cornstarch with the thinkkitchen whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.

Whipped Cream

4. In a bowl, beat all the ingredients with our thinkkitchen hand mixer until firm peaks form.
5. Garnish the pie with the whipped cream.
6. Sprinkle grated coconut on top.

Serve with our Bon Appetit pie server and enjoy!

Here to inspire you to get creative with dessert time over the holidays,



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