Key Lime Mousse Pie
By Paula Deen
- Prep time: 30 minutes
- Cook time: 30 minutes
- Servings: 30
- 2 cups crushed graham crackers
- 3 1/4 cups divided, plus more for rolling sugar
- 1/2 cup melted butter
- 6 tablespoons fresh key lime juice
- 1 (1/4 oz) packet unflavored gelatin
- 2 1/2 cups divided heavy cream
- 10 (1 oz) squares chopped, plus 1 1/2 oz grated or curls for garnish white chocolate
- 3 (8 oz) packages softened cream cheese
- 1 1/2 tablespoons lime zest
- 4 peels removed and sliced into strips limes
- 2 cups water
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.
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.