AdamTime: 30 minutes, plus 2 hours’ or overnight chilling
INGREDIENTS
1 3/8 cups graham cracker crumbs
1 1/2 tablespoons cocoa
6 tablespoons butter, at room temperature
4 limes
1 14-ounce can (about 1 1/4 cups) sweetened condensed milk
1 1/4 cups heavy cream, 3/8 cup more, if desired, for decorating
1 one-ounce square bittersweet chocolate.
1. In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan. Refrigerate until needed.
2. Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about 3/8 cup) and set aside. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
3. To serve, remove side of springform pan. If desired, whisk remaining 3/8 cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.
Yield: One 9-inch pie (6 to 8 servings).