Chocolate Bottom Key Lime Pie
HERSHEY'S Semi-Sweet Chocolate Chips (Item# 61125)
|3 cups (1 lb. 2 oz.)||HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)|
|1-1/2 cups (12 oz.)||whipping cream|
|3 (6 oz. each)||packaged graham cracker crumb crust|
|4 cups (2 lbs. 10 oz.)||sweetened condensed milk|
|1-1/2 cups (12 oz.)||key lime juice, fresh or concentrated|
|10-1/2 cups (1 lb. 12 oz.)||frozen non-dairy whipped topping, thawed|
- Place HERSHEY'S Semi-Sweet Chocolate Chips and whipping cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Pour chocolate mixture (approximately 1 cup or 10 oz.) onto bottom of each graham cracker crumb crust; refrigerate 30 minutes or until firm.
- Meanwhile, combine sweetened condensed milk and key lime juice in large bowl; beat until thick. Blend in whipped topping; spoon key lime mixture (about 4 cups or 24 oz.) over each chocolate layer. Cover; refrigerate or freeze at least 1 hour or until firm. Garnish as desired. Makes 8 servings per pie.