Searching for a show-stopping dessert for your Thanksgiving feast?
Look no further.
I bring you my all time favorite pie. The Queen of all citrus pies.
The Key Lime Mousse Pie.
Buttery crisp shortbread crust topped with a tower of fluffy, light, tart mousse, with a layer of tangy key lime mousse on top of that?!
I would like a slice now, please.
I have been making this pie for years and it never fails to impress.
It has definitely been my most requested dessert and I look forward to eating in every time.
It does take a fair amount of time to make, I will warn you, but the end results are far and beyond the effort exerted to make it.
I think I have it down to about a 6 hour total process now.
Just try not to fall in love too hard, ok?
I have more desserts planned for you that deserve a chance at your heart as well.
- 8 oz. Shortbread Cookies(Lorna Doone are fabulous)
- ⅓ C. Butter, melted
- 1 recipe Key Lime Curd
- 5 T. Water
- 4 t. Unflavored Gelatin
- 6 large Egg Whites
- ¾ C. Sugar
- 2 C. Chilled Heavy Whipping Cream
- 2 Limes, cut in half and thinly sliced
- For the Crust:
- Preheat the oven to 350 degrees. Place the shortbread cookies in a food processor and process until broken down into fine crumbs. Add the melted butter to the processor and process again until the butter and crumbs are well combined. Place the crumbs in a 8-9" springform pan and press the crumbs firmly down and smooth out(I use the back of a spoon to do this). Bake the crust for 10-15 minutes, or until it just starts to brown. Remove from oven and allow to cool.
- Make the Key lime curd(recipe can be found at just-between-friends.com)
- For the Mousse: Place the 5 T. water into a small saucepan. Sprinkle the gelatin on top of the water and allow to soak for 5 minutes.
- Place 1¾ C. of the lime curd in a large bowl.
- Add another ¾ C. of lime curd into the gelatin(you will have extra curd remaining for topping). Heat the gelatin just until it desolves and whisk together with the curd in the pan. Remove from heat.
- Using an electric mixer, beat the 6 egg white in a medium bowl until soft peaks form. Slowly add in the ¾ C. sugar and beat until the whites are thick and glossy.
- Add the gelatin mixture to the curd in the large bowl and mix well. Fold the whipped egg whites into the curd mixture in two additions.
- Beat the whipping cream until stiff peaks form. Reserve 1 C. For topping. Fold the remaining whipped cream into the curd mixture in two additions.
- Spray the sides of your springform pan lightly with non-stick spray. Spoon the mousse into the pan and level the top.
- Chill for several hours or until the mousse is firm. Spread the remaining lime curd on top of the chilled mousse and level and smooth.
- To unmold and decorate: Take a hot, wet washcloth and run it along the sides of the springform pan to loosen the mousse. Unlatch the springform pan and lift the sides straight off of the mousse. Place the remaining whipping cream in a piping bag fitted with a star tip and pipe swirls all along the top perimeter of the pie. Add the lime slices into the whipped cream to garnish.
- Serve chilled.