{"id":980,"date":"2025-07-03T23:02:58","date_gmt":"2025-07-03T15:02:58","guid":{"rendered":"http:\/\/veryauto.org\/index.php\/2025\/11\/22\/chocolate-covered-key-lime-pie\/"},"modified":"2025-11-22T14:42:10","modified_gmt":"2025-11-22T06:42:10","slug":"chocolate-covered-key-lime-pie","status":"publish","type":"post","link":"https:\/\/veryauto.org\/?p=980","title":{"rendered":"Chocolate Covered Key Lime Pie"},"content":{"rendered":"
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\"A<\/p>\n

Have you ever heard of chocolate covered key lime pie? \u00a0We hadn\u2019t either until we were on our Caribbean cruise last year. \u00a0We had three ports of call and Key West was our final (and favorite) stop. \u00a0I am a planner and I had researched each port we stopped at prior to leaving for our cruise, and I read that you can\u2019t go to Key West without getting a slice of chocolate covered key lime pie. \u00a0My husband and I love key lime pie, so we knew this would be a must.<\/p>\n

\"Scan0004<\/p>\n

First I have to say that Key West is awesome! \u00a0We went on the cruise with four other couples and had a blast, but Key West was definitely the best stop. \u00a0Our favorite picture of us from the trip was right before we went on a two hour jet ski tour. \u00a0I also was still blonde back then. \u00a0I\u2019m thinking of switching back. \u00a0Anyway, back on track\u2026 \u00a0After our jet ski tour, we found the shop that everyone was talking about.<\/p>\n

\"IMG_1452-edited2\"<\/p>\n

The tourist sites were not lying when they said this chocolate confection was amazing. \u00a0It was all I could do to get my husband to share with me! \u00a0I miss that trip and someday I hope that we will go back. \u00a0In the meantime, I decided that we could relive at least a part of that day by making these delicious treats at home.<\/p>\n

\"ItalianOur favorite key lime pie recipe is one I saw on the local morning news show several years ago. \u00a0It\u2019s an Italian key lime pie that uses mascarpone cheese. \u00a0It\u2019s delicious as is, but to crank it up a notch, cut the slices of pie and place the individual slices on a parchment-lined cookie sheet. \u00a0Place them in the freezer for about an hour. \u00a0After they are slightly hardened, grab some popsicle sticks and a sharp pointed knife. \u00a0Stick the knife through the back of the pie crust to basically make a pilot hole for the popsicle stick to be inserted. \u00a0Do this for each slice of pie and then return them to the freezer for several hours or overnight. \u00a0Don\u2019t worry if the pie crust cracks a little when you insert the popsicle stick. \u00a0Once they are frozen, they will be fine.<\/p>\n

Once the pie slices are completely frozen, melt some semi-sweet (or whatever you like) chocolate chips with some shortening. \u00a0The shortening makes the chocolate a bit softer to bite into. \u00a0The amount of chocolate you need will depend on how many pieces of pie you plan to dip. \u00a0Since we also like eating the pie au natuale, I only froze 6 slices. \u00a0I melted one bag of chocolate chips and 2 tbsp of shortening together in a narrow container at 30 second intervals until it was completely melted.<\/p>\n

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Grab the slices of pie out of the freezer and dip them into the melted chocolate. \u00a0Gently bump your dipping hand with the other to knock off any excess chocolate and place them on a fresh parchment-lined pan. \u00a0Once all of the slices are dipped, place them back in the freezer to harden the chocolate. \u00a0You can either serve them to guests or wrap them individually in plastic wrap. \u00a0<\/p>\n

\"Chocolate<\/p>\n

This is an excellent alternative to your traditional chocolate dipped strawberries for Valentine\u2019s day. \u00a0I hope you enjoy!<\/p>\n

~Katie<\/h2>\n
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Italian Key Lime Pie<\/div>\n
2014-02-08 11:57:51<\/div>\n

\t\t<\/p>\n

Serves 12<\/div>\n
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\t\t\t\t<\/p>\n

<\/div>\n<\/p><\/div>\n
Write a review<\/div>\n<\/p><\/div>\n
Save Recipe<\/div>\n
Print<\/div>\n<\/p><\/div>\n
<\/div>\n
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393 calories<\/div>\n
49 g<\/div>\n
146 g<\/div>\n
19 g<\/div>\n
8 g<\/div>\n
11 g<\/div>\n
121 g<\/div>\n
193 g<\/div>\n
44 g<\/div>\n
0 g<\/div>\n
7 g<\/div>\n<\/p><\/div>\n
Nutrition Facts<\/div>\n
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Serving Size<\/div>\n
121g<\/div>\n<\/p><\/div>\n
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Servings<\/div>\n
12<\/div>\n<\/p><\/div>\n
Amount Per Serving<\/div>\n
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Calories<\/span> 393<\/span><\/div>\n
Calories from Fat 169<\/span><\/div>\n<\/p><\/div>\n
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% Daily Value *<\/div>\n<\/p><\/div>\n
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Total Fat 19<\/span>g<\/div>\n
30<\/span>%<\/div>\n<\/p><\/div>\n
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Saturated Fat 11<\/span>g<\/div>\n
53<\/span>%<\/div>\n<\/p><\/div>\n
Trans<\/span> Fat 0<\/span>g<\/div>\n
Polyunsaturated Fat 1<\/span>g<\/div>\n
Monounsaturated Fat 6<\/span>g<\/div>\n
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Cholesterol 146<\/span>mg<\/div>\n
49<\/span>%<\/div>\n<\/p><\/div>\n
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Sodium 193<\/span>mg<\/div>\n
8<\/span>%<\/div>\n<\/p><\/div>\n
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Total Carbohydrates 49<\/span>g<\/div>\n
16<\/span>%<\/div>\n<\/p><\/div>\n
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Dietary Fiber 0<\/span>g<\/div>\n
1<\/span>%<\/div>\n<\/p><\/div>\n
Sugars 44<\/span>g<\/div>\n
Protein 8<\/span>g<\/div>\n
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\n
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Vitamin A<\/div>\n
13<\/span>%<\/div>\n<\/div>\n
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Vitamin C<\/div>\n
4<\/span>%<\/div>\n<\/div>\n<\/div>\n
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Calcium<\/div>\n
22<\/span>%<\/div>\n<\/div>\n
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Iron<\/div>\n
4<\/span>%<\/div>\n<\/div>\n<\/div>\n
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.<\/div>\n
\n\t\t\tDoes this look wrong?\n\t\t<\/div>\n<\/p><\/div>\n
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Ingredients<\/div>\n
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  1. 1 1\/4 cups graham cracker crumbs<\/li>\n
  2. 1\/2 stick unsalted butter (melted)<\/li>\n
  3. 1\/4 cup sugar<\/li>\n
  4. 2 cans sweetened condensed milk<\/li>\n
  5. 8 oz. mascarpone cheese at room temp<\/li>\n
  6. 6 egg yolks<\/li>\n
  7. 1\/2 cup key lime juice<\/li>\n<\/ol>\n<\/div>\n
    \n
    Instructions<\/div>\n
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    1. Preheat over to 300 degrees<\/li>\n
    2. Combine graham cracker crumbs with melted butter and sugar to make crust. Pack tightly into a pie shell or large tart pan, then set aside.<\/li>\n
    3. In a mixer with a whisk attachment on low speed, combine eggs, mascarpone cheese and condensed milk until smooth. Then slowly add the key lime juice and mix well. Pour mixture into shell.<\/li>\n
    4. Bake for 15 minutes. Remove from oven and set on pie rack to cool for 30 minutes. Place in refrigerator for at least 2 to 3 hours or overnight.<\/li>\n<\/ol>\n<\/div>\n
      \n
      Notes<\/div>\n
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      1. Depending on the size pie or tart pan you use, there may be extra pie filling. We like our pie on the tart side, so I always add a few extra tablespoons of lime juice.<\/li>\n<\/ol>\n<\/div>\n
        \n Adapted from Chef Dad’s Italian Key Lime Pie (as seen on Good Morning Arizona 2006) <\/div>\n
        \n
        beta<\/div>\n
        \n
        calories<\/div>\n
        393<\/div>\n<\/p><\/div>\n
        \n
        fat<\/div>\n
        19g<\/div>\n<\/p><\/div>\n
        \n
        protein<\/div>\n
        8g<\/div>\n<\/p><\/div>\n
        \n
        carbs<\/div>\n
        49g<\/div>\n<\/p><\/div>\n
        more<\/div>\n<\/p><\/div>\n
        <\/div>\n
        \n Adapted from Chef Dad’s Italian Key Lime Pie (as seen on Good Morning Arizona 2006)\n <\/div>\n
        Addicted 2 DIY https:\/\/addicted2diy.com\/<\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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        \u00a0<\/p>\n

        <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Have you ever heard of chocolate covered key lime pie? \u00a0We hadn\u2019t either until we were on our<\/p>\n","protected":false},"author":1,"featured_media":981,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[24],"tags":[],"_links":{"self":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/980"}],"collection":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=980"}],"version-history":[{"count":1,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/980\/revisions"}],"predecessor-version":[{"id":1011,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/980\/revisions\/1011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/media\/981"}],"wp:attachment":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}