Sweet, tart, creamy, and crunchy, these treats are like bite-sized pies.
Watch the video here.
INGREDIENTS
1/4 cup (60g) heavy cream
1/4 cup (76g) sweetened condensed milk
3 tsp of lime zest
2 cups (360g) white chocolate chips
2 Tbsp of lime juice
1 Tbsp of room temperature unsalted butter
5 graham crackers
Some crystallized lime (optional)
SUPPLIES
A small saucepan
A spatula
A microwave-safe bowl
Some plastic wrap
Some parchment paper
A cutting board
A pie pan
A scoop
DIRECTIONS
Crush the graham crackers into crumbs and place them in the pie tin.
In a small saucepan over medium heat, combine the heavy cream, condensed milk, and lime zest.
Allow the mixture to heat until it reaches a simmer.
Remove it from heat and allow the lime zest to steep in the cream for about 20 minutes.
Place the mixture back over medium-low heat and cook until it just barely reaches a simmer.
Put the white chocolate chips in a medium microwave-safe bowl.
Pour the warm cream over the chips and let it sit for a couple of minutes.
Stir the mixture until it’s smooth; if the chips haven’t quite melted, microwave the mixture in 15 second intervals, stirring in between intervals, until it’s smooth. If you can’t quite get all of the chips to completely melt, don’t worry about it.
Stir in the lime juice and butter and mix until everything is well incorporated.
Cover it with plastic wrap so that the plastic lays directly on the surface of the filling.
Refrigerate it until the filling is firm, at least 3 hours.
Scoop up some of the filling and roll it between your hands to form a ball.
Dab the ball into the crystallized lime. This is totally optional, but it does add a nice zing.
Roll the ball in the graham-cracker crumbs until it’s completely coated, then place it on a lined cutting board.
Repeat with the remaining filling, then refrigerate until they’re ready to serve.
