White Chocolate Key Lime Pie

• 1 package (8 oz/250 g) cream cheese, softened slightly
• 1 can (14 oz/398 mL) sweetened condensed milk (about 1 1/3 cups/325 mL)
• 3 oz (90 g) white chocolate, melted (see Notes)
• 1 tsp (5 mL) packed grated lime zest
• ¾ cup (175 mL) freshly squeezed lime juice
• 1 8-inch (20 cm) store-bought graham cracker pie shell
• 1 cup (250 mL) whipping (35%) cream
• 2 tbsp (25 mL) confectioners sugar (icing sugar)
• White chocolate curls

1. In a food processor fitted with a metal blade, combine cream cheese and sweetened condensed milk. Pulse until puréed and smooth. Add melted white chocolate, pulsing until smooth. Add lime juice and pulse again until smooth and creamy. Stir in lime zest.

2. Spread lime mixture in pie shell, smoothing top. Refrigerate pie for 3 to 4 hours or until firm.

3. In a medium bowl, using an electric mixer, whip cream and confectioner’s sugar until stiff peaks form. Swirl whipped cream over top of pie. Sprinkle white chocolate curls over whipped cream. Serve pie at once or refrigerate for up to 1 day.