Key Lime Mousse Pie

March 14, or 3/14, is known around the nation as Pi Day.  In the spirit of the holiday, the State Fair offers up this blue ribbon-winning Key Lime Mousse Pi(e).

Find more State Fair of Texas recipes here.

Created by:
George Yates – Dallas, TX

Creative Arts Pie Contest – 1st Place 2013

Crust:

2 c. crushed graham crackers
¼ c. sugar
½ c. butter, melted
½ c. finely chopped, toasted almonds

Mix together cracker crumbs, sugar, butter and almonds.  Press mixture into bottom and 1 inch up the sides of a 10 inch deep-dish pie pan.  Set aside.

Filling:

6 T. fresh key lime juice
1 ¼ ozs. (1 envelope) pkg. unflavored gelatin
2 ½ c. heavy cream, divided
10 (1 oz.) squares white chocolate, chopped
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 ½ T. lime zest

In a medium saucepan over medium heat, add lime juice.  Whisk in gelatin and ½ c. heavy cream and bring to a simmer.  Remove pan from heat.  Add 10 ozs. White chocolate and stir until smooth.  Allow to cool.
Using an electric mixer, blend together cream cheese, sugar and lime zest in a medium bowl, until smooth.  Slowly beat in cooled white chocolate mixture into cream cheese mixture.  Using clean, dry beaters, beat remaining 2 c. heavy cream in a small bowl, until it forms soft peaks.  Fold it into white chocolate mixture and pour it into pie crust.  Cover and freeze overnight.

Garnish, as desired.  Cut into wedges with a knife that has been dipped into hot water.  Serve.  Store covered in refrigerator.

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