Key Lime Mousse Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling:
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
|
|
Directions: |
Directions:Crust:
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.
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 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. |
|
Number Of
Servings: |
Number Of
Servings:14-16 |
Preparation
Time: |
Preparation
Time:24 hours 25 minutes |
Personal
Notes: |
Personal
Notes: This is one of my favorite Paula Deen recipes. I have made it several times and it always turns out grea!
|
|
This recipe for Key Lime Mousse Pie is from