COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE
White chocolate and Key lime mousse pie.
Provided by EricandMonica Hagen
Time 13h20m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 73.1 g, Cholesterol 38.7 mg, Fat 20.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 13.3 g, Sodium 124.2 mg, Sugar 60.3 g
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