Your cart

We're open for business! Some online orders may experience slower shipping. Feel free to contact us with questions. Stay safe and healthy, friends!

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.