Key Lime Mousse Pie

  • Pin It
  • print

Servings: 14 to 16
Prep Time: 24 hours 25 min
Cook Time: 1 hour 10 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted

6 tablespoons fresh key lime juice
1 (1/4 ounces) packet 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.


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.

Show: Paula's Best Dishes Episode: Taste of the Town
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:


My neighbor made it for our mothers day brunch,and i must say it was too too good for words and so refreshing,it reminded me of a creamsicle,it was so satisfying after a big meal,just love love loved it!!!!

By Anonymous on May 14, 2012


I am making this pie for a bridal shower..Instead of a whole pie I am making individual pies for each guest..My question is how far ahead of time can I make this dessert and since I only have one pan that makes 12 and I need 20, can I remove the pies from the pan and just keep them in the freezer til serving time..Also when do I take them out of the freezer in order to serve them?? Thanks, Misty

By misty wallace on April 20, 2012


I can't wait to make the lime mousse pie. I ad it a recent function. How soon before serving should the pie be removed from the freezer? I wanted to show for presentation but i don't want to risk it getting soggy. thank you for answering gale

By Gale Poudrier on January 03, 2012


Paula, do you have a pic of your Key Lime Mousse Pie, i am going to make it for my bosses dinner party that i am cooking and would just like to see how it is supposed to look. Thank you, love your show...wish i could be on it !!! Im a personal Chef. Scott Adams Dallas, Texas

By Scott Adams on December 13, 2011


Deborah how much gelatin? It wasn't clear to me. Help

By Carol on November 17, 2011


I love this recipe. My family loves this. It’s a huge hit. I wouldn’t change one thing about this recipe. I'll be making this again for my father's Birthday tommorrow... YUM!

By Brenda Barragan on October 07, 2011


Someone brought up a good point, concerning the amount of gelatin. I read the recipe to mean that we should use one quarter ounce of gelatin--not one and a quarter ounces. But, I purchased the small box of Knox and couldn't determine how much was in each little packet. The box gave a weight, but it didn't specify whether it was the total weight (of everything in the box) or if it was the weight of just one packet. The box of the box info was of no help whatsoever. Alas, I wrestled with the gummy bear texture too. That didn't stop anyone from devouring it; but, I really would like to have everything that the recipe calls for in it's exact amounts. Any answers out there?

By Stephanie Coker on September 03, 2011


I made this wonderful Key Lime Mousse Pie for a church event and everyone just LOVED it! But, I received kind of an odd comment from one of the people when he asked me what was in it, and that led me to a question I have about desserts that you don't bake vs. desserts that you DO bake. When I got to the white chocolate ingredient, the man interrupted me and asked, "Does it really need the white chocolate?" I have NEVER been asked something like that, and frankly, I didn't know how to take the question, and I ESPECIALLY didn't know how to answer. I explained that this was a recipe that I was following, and the white chocolate was one of the ingredients that went into it. I also explained that, as much as I love preparing wonderful desserts like this, I'm not an expert and am therefore not comfortable just picking up a recipe, looking at the ingredients and deciding, "hmmmm...I don't want this ingredient in it, so I'll just leave it off." I think it was Emeril Lagasse who I once heard say on a show that some recipes are like formulas and if you change it in any way, it won't turn out. Does anyone know...Can the white chocolate be omitted (why would I even want to?) and what would omitting it do to the final product? Note: Everyone else LOVED this dessert and we came home with one teeny slice left over. Again, I thought that was a weird question and it hit me out of the blue. The man who asked it ins't a chef, nor does he ever really cook/bake anything...this is NOT a slam on him; I'm just stating the facts.

By Stephanie Coker on September 03, 2011


This is the BEST BEST!!!!!! Pie!!!!!!!!!!!!!!!!!!!! I have made this 3 times now, awesome!!!!! now when i go to partys this is what I'm taking...thanks Paula

By DEBORAH BORTHWICK on August 10, 2011


I've made this recipe several times and have received nothing but praise. I love it and plan to make it again this weekend for a special event. There is no other key lime recipe that I'd even consider after making this one. Thanks, Paula for another super treat!

By Mary on July 05, 2011


This pie is even better than I imagined! It takes a lot of preparation, and I needed an additional hour of prep time. It was well worth it! The mousse is delectable even before it is frozen to set. I will make this mousse again and just let it cool in the fridge a few hours before serving. It can also be used just as a mousse without the pie crust. I also substituted three small limes in lieu of key limes and the mousse was fantastic!

By Stefanie on June 18, 2011


Could I use this mousse without the pie crust? I`am making a few different mousses for a bridal shower

By Marie DiTroia on May 16, 2011


love you. i have made the key lime mouse cheesecake three times. love it! Thanks Paula Deen. you are awesome!!!!!!

By karen t. on April 22, 2011


Absolutely the best pie I've ever made! Made a few changes though: 1)Crust: No sugar, half stick of butter. 2)Filling: half & half instead of heavy cream. .. ... Turned out perfect! But, even better after it's been in the fridge for a day or two.

By Alice on April 13, 2011


Oh my goodness!! I loved this pie! I made it for my sister, since she is a new mom. She only wanted a small dessert, so I was able keep the other half. Every day at work I was dreaming about a slice of this pie. It's creamy and perfect amount of key lime. I kept it in the freezer but I would agree with letting it set in the freezer then moving it to the fridge. Thank you for a great summer dessert:)

By Brannan Lawson on April 06, 2011


I saw you and your son make this today on your show. I can'y wait to try it.

By P trotter on March 30, 2011


I love this and followed it exactly like the recipe said. The only thing is after you put it in the freezer to set. I would serve it thawed. Absolutely love it.

By britian on March 22, 2011


This recipe takes about an hour or so to prepare, but it's really good! I only used 6 oz of white chocolate because I didn't want to buy two packs of Bakers & it turned out fine.

By Meagan on January 10, 2011


Umm, I followed this recipe and I used 1.25 oz of gelatin. I now have the biggest gummy bear ever in a cake pan and I am still trying to soak the goo off of my beaters. I think it is more like 1 - 1/4 oz package. Paula dear, there are some errors in this recipe you need to address.

By Paul on December 31, 2010


By Anonymous on September 26, 2010

My Recipe Box |

Paula's Upcoming Schedule

  • September 20: Booksigning in Waco, TX

    Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.

  • September 24: Paula Deen Live! in Charlotte

    Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Blumenthal Performing Arts Center here!

    Starts at 5:30 PM. Light hors d’oeuvres and beer & wine will be served, including a meet and greet with Paula Deen! 

    Sponsored by Springer Mountain Farms.

  • October 24: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • View Paula's Full Schedule