Recipe: Chocolate Key Lime Mousse Pie
I’ve always loved key lime pie, but I have to admit, I don’t love making pies. I usually settle for key lime yogurt, but need I say it’s just not the same? I discovered something that comes fairly close, and doesn’t require much cooking — key lime mousse in a chocolate cookie crust.
I love mousse–light, fluffy bursts of flavor! This recipe for chocolate key lime mousse pie is perfect for summer! The chocolate and lime are a delicious combo. The crumble bottom provides a nice crunchy, salty-sweet compliment to the citrus mousse. One bite and I almost think I’m in the Caribbean. Let me know what you think! I added toasted coconut on top, but to be honest, I wasn’t a fan.
Chocolate Key Lime Mousse PIE
Chocolate Cookie Crust:
1 cup each chocolate filled oreos and plain chocolate cookies
1/4 cup toasted coconut flakes
1/2 tsp salt
1/4 cup sugar
6 tbsp butter
Pulverize all ingredients in the food processor until very fine. Press into the bottom of a springform pan.
Mousse Filling: I used the recipe from Poetry of Food, pouring it directly into the crust in the springform pan.
3/4 cup key lime juice (I have also used regular lime juice and it works fine!)
1 envelope powdered gelatin
4 eggs, separated
3/4 cup granulated sugar
1 cup heavy cream
Bloom gelatin in 1/4 cup of key lime juice.
Whip 1 cup of heavy cream to soft peak on medium speed and store in the refrigerator while you make the rest of the mousse. In a heavy bottomed saucepan, over medium heat, whisk yolks, 1/2 cup sugar and 1/2 cup key lime juice and stir continually until thick and coats the back of a spoon. Remove from heat and whisk in bloomed gelatin until dissolved.
Transfer lime juice mixture to a bowl and chill to room temperature. While the key lime mixture is chilling. whip whites in a clean dry bowl with a clean dry whip. Whip on medium speed until whites achieve soft peaks, being careful not to over whip the whites. Gently fold egg whites into whipped cream. Then fold the whites/cream mixture into the key lime mixture being careful to not deflate the whites and cream. Pour over crust in springform pan and chill to set (you could also make individual portions). Garnish with softly whipped cream and grated lime zest or berries. Servings: 8 to 12