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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Jeanne's Amazing Lime Mousse Pie Recipe

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This recipe for Jeanne's Amazing Lime Mousse Pie is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 cups ground gingersnap cookies (about 38 cookies)
5 tablespoons unsalted butter, melted

Filling:
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
5 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel
Directions:
Directions:
For Crust:
Grind cookies in a food processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.

For Filling:
Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar, and lime peel in a large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Whip up any leftover whipping cream and pipe it along the top and bottom edge. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to a platter and serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my husband's absolute favorite pie in the universe. It is tart but still a little sweet. It is like a light, airy cheesecake. So good! I store this pie in the freezer, covered tightly with foil. Then, we just cut off pieces and put it back in the freezer. It will keep for months that way (not that it will last that long because it's so good). We prefer to eat it slightly frozen. Also, it's very rich, so if serving it to guests, cut small pieces. Enjoy!!!

 

 

 

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