Passover starts tomorrow night. There are so many creative Passover dessert recipes that include Chocolate, and I've been posting a few. Here's my recipe for Key Lime Pie with Chocolate Macaroon Crust. You can either buy a Manischewitz chocolate macaroon pie shell or make your own. Easy recipe follows. Of course this Key Lime Pie is great any time!
KEY LIME PIE WITH CHOCOLATE MACAROON CRUST
Chocolate Macaroon Pie Shell
1/2 cup crumbled chocolate macaroons
1/4 stick sweet butter, softened
Key Lime Filling
3/4 cup fresh Key Lime Juice
6 egg yolks
14 ounces sweetened condensed milk (see directions below for Kosher for Passover condensed milk to make yourself)
Preheat oven to 350
For Pie Shell:
Crush macaroons in food processor. Remove to medium size bowl. Add softened butter (or margarine) and mix well.
Press mixture into bottom and up sides of 9 inch tart or pie pan.
Bake at 350 degrees for 7 minutes until set.
Cool on rack.
In stainless steel bowl, whisk egg yolks with condensed milk and add in lime juice a few teaspoons at a time stirring constantly.
Pour mixture into pre-baked pie shell and bake in 325 oven for 10 minutes.**
Chill for one hour.
Looking for the meringue? Cream of tartar which would be used in the meringue is not Kosher for Passover, so I've skipped it. If I'm wrong, let me know. It's about the rising thing.
**NOTE** some people think you have to cook key lime pie because of the raw eggs. That's why I went back and added a 10 minute bake; however, if you're not worried about the egg thing, there's no need to bake this custard.
If you want to ensure that this is Kosher, here's a recipe for Kosher for Passover Condensed Milk:
1 1/4 cup sweetened condensed milk =1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.