Key Lime Mousse Pie

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Picture of Key Lime Mousse Pie Recipe 1 Video | Photo: Key Lime Mousse Pie Recipe
Rated 5 stars out of 5
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  • Read 93 Reviews
Total Time:
25 hr 35 min
Prep
25 min
Inactive
24 hr 0 min
Cook
1 hr 10 min
Yield:
14 to 16 servings
Level:
Easy
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Ingredients

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

Directions

Crust:

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:

  • 4 limes, peels removed and sliced into strips
  • 2 cups sugar, plus more for rolling
  • 2 cups water

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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Newest Ratings and Reviews

Read all 93 reviews

  • on March 29, 2013

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    I was shocked at the outcome!! Quite simply OUTRAGEOUSLY DELICIOUS!!!!!!!!! It is now my most favorite desert. Not for the amateur cook, but it is worth it. Tart, creamy, not to sweet......... Making it again just for myself!!!!

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  • on March 18, 2013

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    Like Paula says, "it'll make you wanna slap yo mama!" My family doesn't care for lime so I did an easy raspberry mixture(frozen thawed raspberries, raspberry jam and sugar and used that instead and reserved some of it to drizzle on top on each piece. I forgot the gelatin at the store too and it turned out just fine, more than fine, DELICIOUS!!!

    people found this review Helpful.
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  • on January 26, 2013

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    I made this for my peeps at work. They were in heaven! The recipe was very easy and it tasted like a piece of Florida. It disappeared in n instant.

    people found this review Helpful.
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