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Key-Lime Mousse Pie
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 3 hrs 10 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
7 ounces spice cookies, such as Biscoff (about 28) or Anna’s (about 45), or graham crackers
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1 large egg plus 2 large yolks
1/2 cup sweetened condensed milk
2/3 cup fresh lime juice, plus strips of zest for serving
3 ounces white chocolate, chopped (2/3 cup)
1 1/4 cups heavy cream
Cook's Notes
If you can’t find Key limes, swap in juicy, thin-skinned Persian (regular) limes, or regular or Meyer lemons.
Gallery
Key-Lime Mousse Pie
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 3 hrs 10 mins
Yield: Serves 8 to 10
Gallery
Key-Lime Mousse Pie
Credit:
Christopher Testani
Key-Lime Mousse Pie
Credit:
Christopher Testani
Key-Lime Mousse Pie
Recipe Summary
prep: 35 mins
total: 3 hrs 10 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 3 hrs 10 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 3 hrs 10 mins
prep:
35 mins
total:
3 hrs 10 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 7 ounces spice cookies, such as Biscoff (about 28) or Anna’s (about 45), or graham crackers
- 5 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 large egg plus 2 large yolks
- 1/2 cup sweetened condensed milk
- 2/3 cup fresh lime juice, plus strips of zest for serving
- 3 ounces white chocolate, chopped (2/3 cup)
- 1 1/4 cups heavy cream
Directions
Preheat oven to 350°F. Blend cookies in a food processor until finely ground (you should have about 1 1/2 cups). Add sugar and butter; pulse until crumbs are evenly moistened. Press evenly into bottom and up sides of a 9-inch round fluted tart pan with a removable bottom. Refrigerate 15 minutes. Bake until fragrant and slightly darker brown, about 10 minutes. Let cool completely.
Meanwhile, in a small saucepan, whisk together egg, yolk, and condensed milk, then whisk in lime juice. Place over medium-high heat and bring to a simmer. Cook, whisking constantly, 1 minute. Remove from heat and whisk in chocolate until melted. Transfer to a large bowl; let cool completely.
Whisk cream to soft peaks. Whisk thoroughly into cooled lime mixture until smooth. (It may look slightly curdled at first, but keep whisking!) Spoon into a swoopy layer in crust. Refrigerate until set, at least 2 hours or, lightly covered, up to 12 hours. Serve, sprinkled with lime zest.
Cook's Notes
If you can’t find Key limes, swap in juicy, thin-skinned Persian (regular) limes, or regular or Meyer lemons.
Cook’s Notes
If you can’t find Key limes, swap in juicy, thin-skinned Persian (regular) limes, or regular or Meyer lemons.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Key-Lime Mousse Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Key-Lime Mousse Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
