KEY LIME PIE TRUFFLES: Key Lime Pie Day!

I love Key Lime Pie. One vacation, when my sister and I were visiting the Florida Keys, we tried over 25 different key lime pies. A piece of pie at every meal! Why not? We never did decide which was the best, but we sure had fun tasting! 

I've posted Key Lime Pie recipes with emphasis on Chocolate Key Lime Pie, but I thought to celebrate Key Lime Pie Day this year, I'd post a recipe for Key Lime Pie Truffles. You can always dip these truffles in dark chocolate, but this easy recipe utilizes only  white chocolate in the truffle itself. Recipe from FoodNetwork with a few tweaks.

KEY LIME PIE TRUFFLES

Ingredients
1/4 cup heavy cream 

1/4 cup sweetened condensed milk 

Zest of 3 limes  (I use key limes--they're different--yellow, by the way). They're small, and I can get them at my market

2 cups (about 11 ounces) white chocolate chips  (make sure it's 'real' chocolate--I use Guittard)

Juice of 2 key limes (about 2 tablespoons) 

1 tablespoon unsalted butter, at room temperature 

5 whole graham crackers, crushed (about 1 cup) 

Directions

Combine the heavy cream, condensed milk, and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. 

Remove from heat and allow the lime zest to steep in the cream for about 20 minutes. 

Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes. 

Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth. Stir in the lime juice. Stir in the butter. 

Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. 

Refrigerate until the ganache is firm, 2 1/2 to 3 hours. 

Line a baking sheet with parchment paper. 

Put the graham cracker crumbs on a plate. 

Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. 

Repeat with remaining ganache. 

Refrigerate until ready to serve.