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Key Lime Mousse Pie Recipe by Paula Deen

Moderate Level
50 MIN 30 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
50 MIN 30 Prep + 20 Cook
14-16 Servings
$ /Serving

Key Lime Mousse Pie Recipe by Paula Deen

Moderate Level
50 MIN 30 Prep + 20 Cook
14-16 Servings
$ /Serving

Ingredients

  • 2 cups crushed graham crackers
  • 3 1/4 cups sugar, divided, plus more for rolling
  • 1/2 cup butter, melted
  • 6 tablespoons fresh key lime juice
  • 1 (1/4 oz) packet unflavored gelatin
  • 2 1/2 cups heavy cream, divided
  • 10 (1 oz) squares white chocolate, chopped, plus 1 1/2 oz grated or curls for garnish
  • 3 (8 oz) packages cream cheese, softened
  • 1 1/2 tablespoons lime zest
  • 4 limes, peels removed and sliced into strips
  • 2 cups water

Preparation

Crust:

 

Mix together the cracker crumbs, 1/4 cup 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 oz of white chocolate and stir until smooth. Allow to cool.

 

Using an electric mixer, blend together the cream cheese, 1 cup 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 (2 cups) 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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