This exquisite Chocolate Raspberry Key Lime Pie takes the Florida Keys classic to an entirely new utopia! The raspberries lend a sweet tartness that compliments the creamy key lime beautifully. And the decadent chocolate ganache layer takes your taste buds to a secret tropical island that are what sweet dreams are made of!

 

A completely new experience, and an adventure that you’ll never forget! This pie has it all!  Sweet, tart, decadent richness and deliciousness!

I know that sounded silly. But seriously, you’ll just have to make this and see for yourself!

 

 

 

 

 

This idea all started when I received a free bag of chocolate chips from Davis Chocolate. And they tasted SO GOOD, that I really wanted to make something special with them!

(*This is not a sponsored post. And though I did receive product from this company, any and all opinions of this product are solely my own.)

 

 

 

 

 

These aren’t your joe average chocolate chips! They’re organic, vegan, dairy-free, gluten-free, soy-free, non-GMO, and even certified Kosher! And they taste absolutely fantastic!!! 

I was VERY pleasantly surprised, but they do melt a tiny bit differently, which I’ll get to shortly. It’s no biggie, and actually worked out quite well!!

 

 

 

So. In the heat of the early summer, and we’ve had some extremely hot weather sneak up on us recently, I decided that we needed something to cool us off. Something that wasn’t too sweet, crisply refreshing, with a nice tartness to perfectly end any summer meal.

And a nice, Florida key lime pie came to mind! But how to take it over the top?

I had some raspberries just begging to take part! So I added several nice handfuls to the bottom of a pie crust, still frozen so that they wouldn’t turn to mush and completely dissolve and become a runny mess while baking, and that could not have been a better start!

 

 

 

 

I used my own standby recipe for traditional key lime pie, but knowing that it was going to make a larger pie than usual due to the space that that the raspberries were going to take up, I opted for my large, deep, glass pie dish. So, use a big one for this!

 

 

 

 

 

I wasn’t sure how it would bake, and if the raspberries would end up creating a runny disaster, but it baked up beautifully!! 

 

 

 

Because the berries were frozen and kept the filling extra chilled, it did slow down the baking just a bit. So I baked it about 10 minutes longer than I normally do, and that worked out perfectly!

 

 

 

So, the time is really going to depend on the size of dish you use, and how accurate your oven is. So, just start watching after 45 minutes, and remove the pie when the edges are slightly poofed and the pie is set.

Let it cool completely on a cooling rack, then cover it and chill it completely in the fridge.

 

 

 

 

 

Once the pie was completely chilled, it was time to have even MORE fun! Time for one of my favorite parts…the chocolate!

If there’s one thing that I don’t think that I could live without…it would definitely be chocolate!

So, I had in mind to make a chocolate ganache for the top!

These chips are made differently than the chips we’re all normally used to using, although you’d never know it by their flavor! They melt extremely easily, but my ganache was WAY too thin.

So, I just added a few more, and a few more, then decided to just add the rest of the bag. Whatever ganache I didn’t need for the top, I figured I could surely just make into truffles!

A win-win situation no matter what!!

 

 

 

 

 

It finally turned out incredibly creamy, and glossy-perfect! And I only had to use a little over half! For which I was thrilled, knowing that I was going to be able to use the rest for one of my favorite chocolate candy indulgences!

 

 

 

 

 

I thought that I actually poured a little too much on top, and I might have preferred a thinner layer, but my hubby completely disagreed!

He LOVED it just as it was, and asked for me NOT to change a single thing!

Is there any better compliment than that?

 

 

 

 

Not only is this pie to absolutely DIE for…just look how pretty it is!!!!

 

 

 

 

I topped it off with a little good ol’ Redi Wip, as that’s what I had on hand, and had intended to decorate the top even more. But it really didn’t need a single thing more in our books.

 

 

 

 

 

If you’re planning on making this for a special occasion, you can always finely grate some chocolate over the whipped cream, or add a cherry on top. Or, if you, too, make some truffles with the leftover ganache, just add one of those on top!

So, if you’re searching a new, FANTASTIC pie to make this summer, especially for upcoming holidays such as Fathers Day, the 4th of July, and Labor Day, or even just a backyard barbecue, SAVE. THIS. RECIPE.

It’s lightly sweet, decadently rich, refreshingly tart, creamy-cool on the tongue, and the perfect ending to a hot summer’s day! I know you’re going to LOVE this as much as we did!

 

 

*Special thanks to the Davis Chocolate company for kindly sending us these incredible delicious chocolate chips! VERY high quality with wonderful flavor!

 

Yield: 1 deepish 9-inch pie

Chocolate Raspberry Key Lime Pie

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Ingredients

For Baked Pie:

• 6 egg yolks
• 2 (14 oz.) cans sweetened condensed milk, (*not evaporated)
• 1 cup Nellie & Joe’s Famous Key West Lime Juice
• 2 - 3 cups frozen raspberries, as you like
• enough pie pastry for 1 – 9″ deep dish pie crust, homemade or purchased

For Chocolate Ganache Top:

• 1 (10 oz.) bag Davis Vegan Chocolate Chips
• 3/4 cup heavy whipping cream

Garnishes:

• sweetened whipped cream, homemade (or Redi-Wip or Cool Whip), optional
• chocolate shavings or sliced chocolate truffles, optional
• thawed raspberries or maraschino cherries, optional

Instructions

Preheat oven to 325ºF.

In large mixing bowl, whisk egg yolks until smooth and combined. Slowly whisk in sweetened condensed milk streaming into bowl. Whisk in key lime juice, a little at a time, until creamy. Set aside.

Line a large deep-dish pie plate with pastry. Trim top and flute edge or press with tines of a fork.

Sprinkle frozen raspberries evenly onto bottom of pastry-lined pie shell.

Pour filling into pie shell, scraping bowl with a rubber spatula, and bake in 325ºF oven for 45-55 minutes until just set, and edges are a little cracked but not dry or browned. Pie jiggles slightly when lightly shaken, but not runny or loose in the middle. It will be slightly poofed, but will settle while cooling. Cool completely on cooling rack. Then chill until cold. And top with ganache.

For Ganache: Add bag of chips to large, 4-cup glass measuring pitcher. Add cream and microwave on high, one minute at a time stirring in between, until hot and chips have fully melted.

Whisk for at least 5 minutes until ultra creamy and cooled down quite a bit. Pour as much as you'd like over top of pie. (*I added a little over half of it, then poured the rest into a small bowl, and chilled the leftover chocolate ganache for truffles.) Then place the pie back into the fridge and chill until chocolate is firmly set.

Serve, chilled, topped with whipped cream, chocolate shavings, and/or truffles out of leftover ganache!

*To make truffles, just spoon out small amounts of the chilled ganache, roll into balls, and roll in quality cocoa powder (or whatever you'd like to coat the outsides.) Makes for a very pretty garnish on top of the whipped cream! But good with just plain whipped cream, too! Enjoy!!