Chocolate Lime Pie

• 1 3/4 cups graham cracker crumbs
• 1 1/2 tablespoons cocoa
• 6 tablespoons butter, at room temperature
• 4 limes
• 1 14-ounce can (about 1 1/4 cups) sweetened condensed milk
• 1 1/4 cups heavy cream, 3/4 cup more, if desired, for decorating
• 1 one-ounce square bittersweet chocolate

1. In a mixing bowl, combine cracker crumbs, cocoa and butter.
2. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan.
3. Refrigerate until needed.
4. Finely grate 2 tablespoons zest from limes and set aside.
5. Squeeze juice from limes (there should be about 3/4 cup) and set aside.
6. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice.
7. Whisk until thick enough to hold peaks.
8. Spoon into chilled crust, leaving a border visible around edge, and smoothing top.
9. Chill for at least two hours or overnight.
10. To serve, remove side of springform pan.
11. If desired, whisk remaining 3/4 cup cream until thick.
12. Pipe rosettes of cream around edge of pie to create a border.
13. Grate a light dusting of chocolate on top.
14. Serve immediately; pie will soften if left at room temperature.

graham cracker crumbs, cocoa, butter, limes, condensed milk, heavy cream, chocolate

Taken from cooking.nytimes.com/recipes/10077 (may not work)