Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling:
6 tablespoons fresh key lime juice
1 (1 1/4-ounce) package unflavored gelatin
2 1/2 cups heavy cream, divided
1 (10-ounce) package white chocolate,
chopped
3 (8-ounce) packages cream cheese,
softened
1 cup sugar
1 1/2 tablespoons lime zest
Garnish:
1 1/2 ounces white chocolate
6-8 lime slices

For crust: Mix together the graham cracker crumbs,
sugar and butter. Press the mixture into
the bottom and 1-inch up the sides of a
10-inch spring form pan. Set aside.
Filling: In a medium saucepan over medium heat, add
the lime juice. Whisk in the gelatin and ½
cup of the heavy cream and simmer. Remove
the pan from the heat. Add white chocolate
and stir until smooth. Allow to cool.
Using an electric mixer, blend together
the cream cheese, sugar and lime zest in a
medium bowl until smooth. Slowly beat in
the cooled white chocolate mixture into
cream cheese mixture. Using clean, dry
beaters, beat the remaining 2 cups heavy
cream in a small bowl until it forms soft
peaks. Fold it into the white chocolate
mixture and pour into the pie crust. Cover
and freeze overnight.
Remove from freezer and run a sharp knife
around inside of spring form pan to help
loosen the pie. Release spring form ring
on the bottom of the pan and transfer pie
to a serving plate.
Garnish with white chocolate (grated or
shaved into curls) and lime slices. Serves
16.