Your cart

America’s Test Kitchen Key Lime Pie with Effie’s Cocoacake Crust

Chocolate and lime go surprisingly well together. Try them in this version of key lime pie: Use Effie's Homemade Cocoacakes to make a cocoa crumb crust. Top with whipped cream and coconut and sugared lime slices, if desired.

America’s Test Kitchen Key Lime Pie with Effie’s Cocoacake Crust

  • 4 t. grated lime zest
  • 4 large egg yolks
  • 1 (14 oz.) can sweetened condensed milk
  • ½  c. lime juice from 3 to 4 limes
  • 8 Effie’s Cocoacakes processed to fine crumbs
  • 4 T. unsalted butter, melted
  • ¾ c. heavy cream
  • ¼  c. confectioners’ sugar
  • ¼  c. toasted coconut (optional)
  • ½  lime, thinly sliced, dipped in sugar (optional)

 For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Toss Cocoacake crumbs with melted butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 12-15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.

For the Whipped Cream: Up to 2 hours before serving, whip heavy cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 T at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional coconut and sugared lime slices.