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White Chocolate Key Lime Pie

(aka Honeymoon pie)


  • 1-8 oz ctn. heavy whipping cream
  • 1-12 oz. bag white chocolate chips
  • 1 can sweetened condensed milk
  • 1-2 tsp. lime zest
  • 1/2 c. key lime juice + 2 Tbsp.*
  • 3 large egg yolks
  • 1 chocolate cookie crumb crust


  1. Heat the one cup whipping cream until hot. Turn off the heat and add the white chocolate chips. Let this set for about 5 minutes then stir until all the chips have melted. Set aside.
  2. In a mixing bowl combine the condensed milk, lime juice and egg yolks. Whisk very well until blended. Stir in the cream/chocolate mixture and mix well. Pour into your prepared shell.
  3. Bake at 325 for 15 minutes.  Let cool completely on wire rack and then refrigerate until very cold.
  4. To decorate top, drizzle some chocolate sauce (I used chocolate syrup out of a bottle) criss-cross both ways and then go back with your key lime sauce and do the same.

Recipe Notes

*Note:  A note on the limes.  Persian limes are more tart than the key limes plus you do not have to squeeze as many. Next time I will use part key limes and part Persian limes. I would like a little more tartness to the pie but I want to still be able to call it KEY lime pie.