Wednesday, July 8, 2020

Key Lime Mousse Pie


Key Lime Mousse Pie: Savory Sweet and Satisfying

This dessert may be labeled a pie, but it is so much more than a pie. It is a cross between a pie, a cake and a mousse.

Key Lime Mousse Pie: Savory Sweet and Satisfying

The base of this pie is no ordinary graham cracker crust or pie crust. It is a crust made out of shortbread cookies, one of my favorite cookies. The crunchy and buttery crust is topped with a light, fluffy and slightly tart key lime mousse which is then topped with a tart key lime curd. The "pie" is finally topped with a bit whipped cream.

Key Lime Mousse Pie: Savory Sweet and Satisfying

I couldn't wait to eat this pie every night. I actually looked forward to eating the leftovers night after night. Plus, I did not feel too guilty eating a piece several nights in a row, because the mousse was so light and fluffy. Once the pie was all gone I got a little sad and my husband, who is not a big sweets eater, was disappointed that there was no more pie left.

Key Lime Mousse Pie: Savory Sweet and Satisfying

Key Lime Mousse Pie

Ingredients:

Shortbread Crust

  • 10 ounces shortbread cookies
  • 1/3 cup unsalted butter, melted

Key Lime Curd

  • 9 eggs
  • 2 1/4 cups granulated sugar
  • 3/4 cup key lime juice
  • 3 teaspoons key lime zest
  • 12 tablespoons unsalted butter

Key Lime Mousse

  • 5 tablespoons water
  • 4 teaspoons unflavored gelatin
  • 6 egg whites
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream, well chilled

Directions:

Shortbread Crust

  1. Preheat the oven to 350º F.
  2. Place the shortbread cookies into a food processor and process until fine crumbs.
  3. Add in the butter and process until well combined.
  4. Transfer the crumbs into a 9-inch springform pan and firmly press them down into and even layer.
  5. Bake for 10-15 minutes or until the crust just starts to brown.
  6. Remove the pan from the oven and allow the crust to cool completely.

Key Lime Curd

  1. In a medium saucepan, whisk together the eggs and sugar until well combined.
  2. Whisk in the key lime juice and zest.
  3. Place the saucepan over medium-low heat and whisk constantly and quickly until the mixture is completely warmed through.
  4. Stir the butter in a little piece at a time, about 1/4-1/2 tablespoon. Continue stirring until each piece has melted and is completely incorporated with the mixture being smooth before adding another piece of butter.
  5. Continue to cook and stir the curd until it begins to thicken and coats the back of the spoon.
  6. Pour the curd through a fine mesh sieve into a container with a tight fitting lid.
  7. Seal the container and refrigerate until cold.

Key Lime Mousse

  1. In a small saucepan, add in the water. Sprinkle the gelatin over top and allow to sit for 5 minutes.
  2. In a large bowl, add in 1 3/4 cups cold key lime curd.
  3. Add 3/4 cup cold key lime curd to the gelatin after it has sat for 5 minutes.
  4. Place the saucepan over low heat and whisk until the gelatin has dissolved and mix together with the key lime curd, about 3 minutes. Remove from the heat and set aside.
  5. In a medium bowl, add in the egg whites. Using an electric mixer, beat the egg whites until soft peaks form.
  6. Slowly add in the sugar while beating the egg whites. Continue to beat the egg whites until they are thick and glossy.
  7. Add the gelatin mixture to the large bowl with the key lime curd and mix well.
  8. Add half of the beaten egg whites to the large bowl with the key lime curd and gently fold them in. Gently fold in the remaining beaten egg whites.
  9. In a medium bowl, add in the cold whipping cream and beat with an electric mixer until stiff peaks form.
  10. Reserve 1 cup of the whipped cream for decorating the pie.
  11. Add 1/2 of the remaining whipped cream to the key lime mixture and gently fold it in. Gently fold in the remaining whipped cream.
  12. Lightly spray the sides of the springform pan with cooking spray.
  13. Transfer the key lie mousse into the pan and smooth into an even layer.
  14. Refrigerate for several hours or until the mousse is firm.
  15. Spread the remaining cold key lime curd on top of the mousse into an even layer.
  16. Gently run a knife along the sides of the springform pan to loosen the mousse and then unlatch the side of the pan and remove.
  17. Add the reserved 1 cup of whipped cream to a piping bag and decorate the top of the pie.
  18. Serve immediately and refrigerate any leftovers.
Enjoy!!!

Notes:
I used bottled key lime juice and lime zest.

The key lime curd needs to be well chilled before using it in this pie. I would suggest making it early in the day you are planning on making this pie or even making it the day before.
*Adapted from The Kitchen McCabe.
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