Tuesday, April 12, 2011

Key Lime Pie with Chocolate Macaroon Crust: Passover Dessert

Passover starts on Monday, April 18 this year. Plenty of time to think about creative Passover dessert recipes that include Chocolate. I saw the most amazing pie shells today on the Passover stand at the local market. Manischewitz makes a chocolate macaroon pie shell. They also have a regular macaroon pie shell. Started me thinking. I might just make some kind of a pie for the Passover seder rather than the flourless chocolate cake I was asked to bring. We'll see.

In the meantime, here's my recipe for Key Lime Pie with Chocolate Macaroon Crust. You can either buy the Manischewitz chocolate macaroon pie shell or make your own which is simple to do.


1/2 cup crumbled chocolate macaroons
1/4 stick sweet butter, softened

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.
Crush the macaroons in food processor.  Remove to medium size bowl. Add softened butter and mix well.
Press mixture into the bottom and up the sides of a 9 inch tart or pie pan.
Bake at 350 degrees for 7 minutes until set.
Cool on rack

Prepare Filling:
In a 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 really no need to bake this custard.

If you're going by the book, 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.


Anonymous said...

So, the filling with 6 egg yolks is not baked or cooked by any means?

Janet Rudolph said...

OMG! Forgot one step! Bake for 15 minutes in the oven at 325.

Anneathin said...

Wow! This sounds amazing. Have you ever tried making this with plain macaroon without the chocolate in the crust? I excited to try this recipe. Thanks.

Janet Rudolph said...

Works great with a plain almond crust (macaroon), too!