Chocolate Atlantic Beach Pie
 
 
Ingredients
  • For the crust
  • 5 ounces gluten-free chocolate sandwich cookies (about 10 cookies)
  • 2 ounces gluten-free, unflavored rice crackers
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • ½ cup softened unsalted butter
  • For the filling
  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks
  • ¾ cup fresh lime juice (from about 5 limes)
  • Freshly whipped cream (1 cup whipping cream plus 2 tablespoons powdered sugar), for garnish
  • Coarse sea salt, for garnish
  • Grated lime zest, for garnish
Instructions
  1. Preheat oven to 350° F.
  2. Crush the chocolate sandwich cookies and crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar and kosher salt, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Chill in the freezer for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
  3. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the condensed milk, then beat in the lime juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes - until the filling has set.
  4. Refrigerate the pie, uncovered, until chilled, at least 2 hours. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream, a generous sprinkling of sea salt and lime zest.
Recipe by Allons-Eat! at https://www.allonseat.com/chocolate-atlantic-beach-pie/