As some of you may know, I found out that I am pregnant. With this pregnancy came a delightful craving for lime pie.  I used to go to the bakeries in Brasil and have this delicious pie.  I figured I would make some. But instead of a simple lime pie, it ended up as lime, chocolate truffle and mousse pie. Even better, right?

For the crust:

1 1/2 c graham cracker

1/3 c butter (melted)

Using a blender or food processor, break the crackers until fine dust.  Mix with the butter. Press into a 8 inch springform pan.  Cook at 350 for about 8-10 minutes.

Layer 1- Lime Custard:

1 can sweetened condensed milk

3 egg yolks

1/3-1/2 c lime juice (depending how tart you may like it)

Mix it together, put on top of prepared crust and bake at 350 for about 8 minutes. Refrigerate until firm.

Layer 2: Chocolate Truffle

300 grms dark chocolate (or milk chocolate)

1 can table cream (creme de leite)

1 T butter

2 T nutella

1/2 pkg of unflavored gelatin (dissolved in 1/4 c water)

Melt the chocolate, mix table cream, butter nutella, and gelatin. Pour on top of first layer.  Refrigerate until firm.

Layer 3- Lime Mousse:

1 can sweetened condensed milk

1 can table cream (creme de leite)

1/2 c lime juice

1/2 pkg unflavored gelatin (dissolved in 1/4 cup water)

Mix it all together. Pour on top of second layer. Refrigerate for at least 4 hours.

You can decorate this pie with chocolate shavings, lime zest or meringue frosting.  YUM