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Key Lime Mousse Pie Recipe

Key Lime Mousse Pie

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Average Rating:

Total Reviews: 93

Showing 31-40 of 93

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  • on September 03, 2011

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    So far I have made this about six times, and everytime it gets rave reviews. This is fabulous! I tried freezing for 24 hours and then serving, and it was too firm. Next time I let it thaw in fridge
    a few hours before serving, and it was perfect. Flavor is more intense when it is creamier.

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  • on August 31, 2011

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    Oh holy cow!! This was incredible! I converted my stubborn dad to like key limes yaaaay!! Now he asks me to make it for him all the time!! Cant wait to make it again on a hot day. I agree with similar post to let the cake dethaw a bit before you serve. It makes it so much more flavorfull!! Thanks Paula youre my hero!!

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  • on August 08, 2011

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    This was a big hit. Very refreshing on a hot summers day!!! Way to go Deen Family.

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  • on August 07, 2011

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    Like many others I was confused on the gelatin. While it does say 1 envelope. It also has an "s" at the end of the word ounce. Which to most people would mean plural or more then one. I have never used gelatin in a recipe so maybe it comes in three sizes like pudding does. I think it was complete error on food networks part for listing it incorrectly. It should read 1/4 ounce of gelatin. Very disappointing! Spent all morning making this pie for my boyfriends birthday. Should have read other posts which was an error on my part.

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  • on August 06, 2011

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    Just awesome! No elaboration needed.

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  • on August 02, 2011

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    This is an excellent Key Lime Mousse. The only thing I would do differently is cut the pie frozen, plate them, but let the pie pieces thaw a little to get to a cheesecake consistancy before I served it. Very, very good!

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  • on July 29, 2011

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    Woe now! This pie will make your ears stick out & your tummy say howdy! After sampling this baby?.............I have to admit I had to do my OWN "happy dance". (For those who didn't watch this episode - you'll have no clue what I'm talking about.. What a wonderful, NO BAKE, summer dessert. Elegant to serve and each piece tastes just as good as it looks on the plate. Woohoo! You go, Jamie! That boy has definitely learned something from his Momma. LOLOL Oh. And just FYI......for those who got a little confused on how much unflavored gelatin to use? I think you are right.......it was an error in the printing. It should read: 1 - 1/4 oz pkt (1 envelope unflavored gelatin. Oops. Guess even the best of us make mistakes, don't we?

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  • on July 28, 2011

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    Where's the confusion with the amount of gelatin? The filling list clearly indicates "1 envelope," as does the video. Also I noticed in the video that Jamie says "9 inch spring pan." The recipe says 10 inch so I guess it would make a flatter pie. I have 9 inch so that's what I use. I like the addition of white chocolate, a little different variation from other key lime pies.

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  • on July 28, 2011

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    McKelle412...looks pretty clear to me. Just read. This is a delicious dessert.

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  • on July 25, 2011

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    I loved the filling for this. I'm a fan of almost all dessert recipes that require minimal cooking. The only problem was the crust. I had a hard time getting it off the spring-form pan, next time I'll use a sheet of parchment paper underneath. This was my first Paula recipe, I'll definitly try more now. Thanks Paula!

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