The Triton

Career

Key Lime and White Chocolate Pie

ADVERTISEMENT

Classics will always exist, as will the longing for them. Pot roasts, cobblers, burgers or pies, everyone will associate certain feelings with classic dishes. When guests arrive onboard with their positive and happy energy, making their own fantastic memories, I choose to deliver what they have requested, with a twist in the hope that my twist will create a wonderful association to their dream vacation, to their dreamed-of classic.

The addition of gelatin and white chocolate assist with the free form presentation of this dish, averting it from the traditional pie presentation. The subtle use of the vanilla bean and chocolate cut the lime just enough to transcend this pie, but not enough to mask its familiar and sought-after flavor.

I serve my Key lime pie with a white chocolate and fresh fruit mousse-filled tartlet and salted caramel.

I serve my Key lime pie with a white chocolate and fresh fruit mousse-filled tartlet and salted caramel.

On our past four charters, Key lime pie had been requested. Having gotten positive feedback, I know this dish can stand up to the glory of its predecessor. Give it a go.

Makes 10-12 portions, depending on serving size. Enjoy.

Ingredients:

1 cup melted butter (split into 2 half cups)

4 large egg yolks

1/2 cup fresh lime juice

1/2 cup sugar

2 cups whipping cream

1/2 cup white chocolate, chopped

1 vanilla pod, split

1 sachet gelatin (bloomed in a bowl with 4 Tbsp cold water)

1/2 cup pecans, toasted

2 cups graham crackers, crushed

1 tsp sea salt

1/4 cup milk chocolate morsels

In a glass bowl, add half a cup melted butter, egg yolks, lime juice and sugar and whip until blended and smooth.

Pour mixture into a heavy bottomed saucepan and put on medium heat. Whisk slowly as sauce begins top thicken, about 10 minutes.

Once sauce resembles a thick gravy, remove from the heat and strain into a large mixing bowl.

In another saucepan set at medium heat, add the cream, white chocolate and split vanilla pod and slowly melt chocolate, 5 minutes.

Once chocolate is melted, add gelatin and continue to cook on medium until gelatin has completely dissolved.

Strain the mixture into the lime mixture, whisking continuously as you pour and until incorporated.

In a food processor, place the pecans, 1/2 cup melted butter, graham crackers, salt and milk chocolate morsels. Pulse for 30 seconds.

Press down at least 2 Tbsp of the pecan mixture into 10 3-inch greased ring moulds. (Alternatively, press mixture into a cake tin or pie dish.) Distribute any remaining pecan mixture between the ring moulds and press down again.

Pour the pie mixture gently amongst the ring moulds. Cover and refrigerate at least four hours.

Once the pies are firm and set, run a pairing knife along the inside edge of the bottom of each mould and carefully push from the base up until the mould is free. Plate and serve immediately.

 

Related Posts...
Top Shelf: by Chef Tim McDonald Often overlooked by charter Read more...
Top Shelf: by Chef Tim McDonald No crewmate previously encountered Read more...
Top Shelf: by Chef Timothy MacDonald Nothing more than a disassembled Read more...
Top Shelf: by Chef Tim MacDonald The single greatest influence Read more...
Top Shelf: by Chef Tim MacDonald 4:30 p.m. ... middle Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Secure at Sea: The growing pains of cyber-security

Secure at Sea: The growing pains of cyber-security

Secure @ Sea: by Corey Ranslem When I heard about it, I was amazed but not surprised. The high-roller database at a major casino …

Crew Compass: Make time for yourself

Crew Compass: Make time for yourself

Crew Compass: by Lauren Loudon One thing that I’ve found difficult on boats over the years is making time for myself and doing things …

Latest news in the brokerage fleet: Bandido sells; Saint Nicholas, Rock.It listed

Latest news in the brokerage fleet: Bandido sells; Saint Nicholas, Rock.It listed

Yachts sold M/Y Bandido, a 137-foot (41.8m) Westport launched in 1989, sold in an in-house deal by Ocean Independence broker Chris …

Derecktor, Haack bid for Fort Pierce yacht facility

Derecktor, Haack bid for Fort Pierce yacht facility

By Dorie Cox Two bids to develop a megayacht repair facility in Fort Pierce, Florida, are under evaluation. Derecktor Holdings Inc. and …