Lime Mousse Pie
Recipe: #19878
July 02, 2015
Categories: Desserts, Carribbean, Oven Bake, Vegetarian, Lime, Pies, , more
"Recipe source: Bon Appetit (July 1991). Pie needs to sit in the refrigerator for at least 3 hours to set filling (not in prep times)"
Original is 8 servings
Ingredients
- FOR THE CRUST
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (256.2 g)
- Calories 523.7
- Total Fat - 30.9 g
- Saturated Fat - 15.4 g
- Cholesterol - 221.7 mg
- Sodium - 1925 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 1.3 g
- Sugars - 26 g
- Protein - 29.9 g
- Calcium - 49.9 mg
- Iron - 2.1 mg
- Vitamin C - 9.2 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
To make the crust: preheat oven to 350 degrees F.
Step 2
Using a food processor process the graham crackers until ground. Add coconut and butter and pulse to blend. Press crumb mixture on the bottom and 1 3/4 inches up the sides of an 8 inch diameter spring form pan.
Step 3
Bake for 10 minutes or until golden brown. Cool completely.
Step 4
To make the filling: place the rum in a small bowl; sprinkle gelatin over and let stand for 10 minutes.
Step 5
In a saucepan whisk the eggs, sugar and lime juice over medium high heat until mixture thickens and just comes to a boil (3-5 minutes). Remove from heat.
Step 6
Add gelatin mixture and stir until gelatin melts. Mix in 2 tablespoons of the lime peel. Refrigerate mixture until cold but not set, stirring occasionally (30 minutes).
Step 7
Whip cream until soft peaks form. Fold cream into lime mixture. Pour filling into crust. Refrigerate until filling is set (3 hours but can be prepared one day ahead).
Step 8
Sprinkle pie with toasted coconut and remaining lime peel (1 tablespoon).
Tips
No special items needed.
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