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Key Lime Mousse Pie




Source of Recipe


Cooking With Paula Deen


List of Ingredients




Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 stick butter, melted

Filling:
6 tbsp fresh Key Lime juice (use bottled if fresh limes are unavailable)
1 1/4 oz pkg unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1 oz) squares white chocolate, chopped
1 1/2 oz white chocolate grated or shaved into curls
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
1 1/2 tbsp lime zest

Recipe



For crust, mix together cracker crumbs, sugar and butter. Press into the bottom of a 10-inch springform pan and 1 inch up the sides. Set aside.

For filling, squeeze or pour lime juice into a bowl and sprinkle with getatin to soften. Bring 1/2 cup heavy cream to simmer in a saucepan, remove from heat and add 10 oz white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool.

In a electric mixer beat cream cheese, sugar and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture.

In a medium bowl, beat the remaining 2 cups heavy cream until soft peaks form. Fold into white chocolate mixture, pour into crust.

Cover and freeze overnight. Remove from freezer and run a sharp knife around inside of springform pan to loosen pie. Release ring and move to a serving plate. Grate or curl white chocolate over pie. Cut into wedges with a knife that has been dipped into hot water.