In a medium bowl, combine graham cracker crumbs, butter, and sugar. Press into bottom and 1 inch up sides of a 10 inch spring foam pan. Set aside.
In a lrg bowl, combine lime juice and gelatin, let stand for 2 min. Bring 1/2 cup cream to a simmer in a small saucepan. Remove from heat and add white chocolate, stirring until smooth. Stir in gelatin mixture into cream cheese mixture.
In a large bowl, beat remaining 2 cups cream at high speed with an electric mixer until soft peaks form. Fold into white choc mixture and pour into pie dust. Cover and freeze overnight. Remove freezer and gently run a knife around edges of pan to release crust from pan. Garnish with white chocolate curls and key lime wedges
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 421 (57%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 102.6mg||32 %|
|Sodium 528.4mg||18 %|
|Potassium 308.6mg||8 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 65.1g|
|Protein 17.3g||25 %|
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Calories per serving: 744
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