Key Lime Mousse Pie

Total Time:
25 hr 35 min
25 min
24 hr
1 hr 10 min

14 to 16 servings

  • 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 1/4 ounces (1 envelope) package unflavored gelatin
  • 2 1/2 cups heavy cream, divided
  • 10 (1-ounce) squares white chocolate, chopped
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 1/2 tablespoons lime zest
  • 1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
  • Candied Lime Peel, for garnish, recipe follows
  • Candied Lime Peels:
  • 4 limes, peels removed and sliced into strips
  • 2 cups sugar, plus more for rolling
  • 2 cups water
  • Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.

  • Filling:

  • In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of 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 springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.

Candied Lime Peels:
  • Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside.

  • Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.

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