Bavarian Cream Key Lime Pie with Chocolate Rum Sauce & Crème Fraîche

Makes 1 pie for 8 to 10 slice servings

½ cup
granulated sugar (for filling)
2 cups
whole milk (for filling)
1 cup
heavy whipping cream (for filling)
6 tbsp
key lime juice (for filling)
fresh lime – squeezed (for filling)
3 (large)
egg yolks (for filling)
3 tbsp + 1tsp
cornstarch (for filling)
2tbsp + 1tsp
salted butter (for filling)
1 tbsp
vanilla extract (for filling)
pre-made pie shell – fully baked
1 tbsp
lime zest – for garnish
8 oz
semi-sweet chocolate (for sauce)
2-3 tbsp
heavy cream [as needed for consistency] (for sauce)
1 tbsp
brown sugar (for sauce)
3 tbsp
dark rum (for sauce)

Presentation: Cut the pie into 8 or 10 slices and place on a dessert plate. Drizzle the Chocolate Sauce over the pie in a nice creative way. In the center of the pie add a dollop of cream then sprinkle a little of the lime zest over the cream. Serve with a lime slice.

  1. PIE SHELL: Roll-out pie shell in a pie plate. Crimp the edges. Brush the edges with a mixture of 1 egg and 1 tablespoon of water.

  2. Bake in a pre-heated oven on 300 until golden brown. This should take about 20 minutes. Set to the side and begin to make the cream filling. Note: you have to be the judge on when the pie dough is done, so when it looks golden brown, it’s done!

  3. PIE FILLING: in a large heavy saucepan or pot on a medium heat, dissolve half of the sugar into the milk and cream. Cook for about 2 minutes or until slightly thickened.

  4. Meanwhile, in a large bowl whisk the egg yolks and the remaining sugar until combined. Add the cornstarch and whisk until smooth.

  5. Temper the egg mixture with about half of the hot cream mixture and mix well. Stir the warmed egg mixture back into the remaining cream mixture and return to a boil, whisking constantly.

  6. Whisking constantly and vigorously, allow the cream to boil until nice and thick, about 2 minutes. Add in the reduced lime juice and mix lightly. Note: You can add a little at a time mixing lightly and tasting to get your right taste profile.

  7. Remove from the heat and fold in the butter and vanilla. Stir until the butter is melted and incorporated. Pour immediately into a fully baked pie shell and allow cooling for about 10 to 15 minutes. This will allow carry-over cooking and allow the pie to begin to set. Cool in the refrigerator until it is cool enough to wrap tightly with saran wrap. Refrigerate overnight.

  8. RUM SAUCE: in a small non-stick pots set on a medium heat, add the cream, brown sugar and Rum and allow cooking for about 2 minutes on a medium low heat, stirring constantly.

  9. Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and rum. Cook until all chocolate is melted and you have a smooth consistency in your sauce.

  10. Note: If the sauce is to runny add more chocolate chips and if it’s too thick thin it out with a little cream or whisky. Drizzle rum sauce over the pie. This rum sauce also goes excellent over ice cream or your favorite cheese cake.

  11. WHIPPED CREAM: Using a kitchen aid or electric hand mixer, whip 1- 1/2 cups of heavy whipping cream until you get soft peaks. Add ¼ cup of powder sugar and 1 tablespoon of Vanilla. Whip the cream until peeks are stiff. Refrigerate in an air tight container until ready to serve or serve immediately.


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