Best Key Lime Mousse Pie Recipes

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
• Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
• While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
• Spread coconut powder thinly over the cooled crust.
• Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
• Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
• Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
• Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

TOMMY BAHAMA KEY LIME PIE WITH WHITE CHOCOLATE MOUSSE WHIPPED CR

Steps:

• To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
• Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
• Shell should look golden brown. Let cool at room temperature.
• While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
• Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
• Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
• To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
• Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
• Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
• Cut a slice in your lime "wheels," twist and place in the center of each piece.

KEY LIME MOUSSE PIE

Steps:

• 1. In small sauce pan, mix lime juice and gelatin until completely disolved. Add 1/2 cup Heavy cream. Bring to simmer. Remove from heat and add white chocolate chips. Stir until blended. Set aside.
• 2. In mixing bowl; beat cream cheese, sugar, and lime zest until smooth. Slowley beat in chocolate mixture. In separate bowl; beat remaining cold heavy cream until stiff peaks form. Fold into mixture.
• 3. Add melted butter to vanilla wafer crumbs till lightly moist and press into bottom and sides of 10" spring form pan. I have used both vanilla wafer crumbs and graham crackers. Any will do. Pour pie mixture into crust and freeze 4 hrs. Serve cold. May set out about 30 minutes ahead to slice easier.