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.
George Yates – Dallas, TX
Creative Arts Pie Contest – 1st Place 2013
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.
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.