Monday, May 23, 2016

White Chocolate Mascarpone Key Lime Pie

White Chocolate Mascarpone Key Lime Pie: Savory Sweet and Satisfying

Any time I see a recipe that has the words key lime in the title, I look at it. I'm sure I've mentioned before how much I love the flavor of key lime. I have used key limes in breakfast like these Key Lime Cheesecake Pancakes and these Raspberry Key Lime Cream Cheese Muffins. I have even made a Key Lime Smoothie. And of course I have made several key lime desserts like Key Lime Pie Ice Cream , Key Lime Cheesecake, a frozen Key Lime Mousse Cake and now this delicious key lime pie.

This pie is smooth and creamy with great key lime flavor. Plus it is a no bake cheesecake. Now you do have to bake the crust, but the filling is a no bake filling. It just needs at least 4 hours to chill in the refrigerator.

White Chocolate Mascarpone Key Lime Pie



  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • Filling

  • 3/4 cup white chocolate chips
  • 14 ounces sweetened condensed milk
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup + 2 tablespoons key lime juice
  • 1 teaspoon grated lime zest
  • whipped cream



  1. In a large bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well combined.
  2. Press the mixture into a 9 inch pie plate, making sure to press down really well.
  3. Bake for 10 minutes. Remove from oven and transfer to a cooling rack to allow to cool completely.


  1. Place the white chocolate chips into a large microwave safe bowl. Microwave for 30 seconds and then stir really well. If not completely melted, microwave in 30 second intervals, stirring really well after each interval until melted. Be careful not to over heat the chocolate because it will seize and be a clumpy mess.
  2. To the melted white chocolate chips add the sweetened condensed milk, mascarpone cheese, key lime juice and lime zest. Whisk or beat with an electric mixer until smooth. Pour into the cooled crust and smooth the top of the pie.
  3. Chill for at least 4 hours.
  4. Top each serving with whipped cream if desired.

You can use fresh or bottled key lime juice and you can use key lime zest if you choose to use fresh key lime juice.
*Adapted from Just a Pinch.

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