Ingredients: |
Ingredients: Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
Filling:
6 Tablespoons fresh key lime juice
1 (1-1/4 ounce) package unflavored gelatin
2-1/2 cups heavy cream, divided
1 (10-ounce) package white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1-1/2 Tablespoons lime zest
Garnish:
1-1/2 ounces white chocolate
6-8 lime slices
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Directions: |
Directions:Crust:
Mix together the graham cracker crumbs, sugar and butter. Press the mixture into the bottom and one 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 of the heavy cream and simmer. Remove the pan from heat. Add white chocolate and stir until smooth. Allow to cool. Using 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 the 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 pit. Release springform ring on the bottom of the pan and transfer pie to a serving plate. Garnish with white chocolate (grated or shaved into curls) and lime slices. Serves 16. |
This recipe for Key Lime Mousse Pie is from