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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
Filling:
6 tbsp fresh key lime juice
1 1/4 oz (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1- oz) squares white chocolate, chopped
3 (8- oz) pkg cream cheese, softened
1 cup sugar
1 1/2 tbsp lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
Candied Lime Peel, for garnish, recipe follows
Crust: Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.
Filling: In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.
Blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.
Candied Lime Peels:
4 limes, peels removed and sliced into strips
2 cups sugar, plus more for rolling
2 cups water
Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside.
Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.
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KEY LIME MOUSSE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
Crust:
2 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
Filling:
6 tbsp fresh key lime juice
1 1/4 oz (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1- oz) squares white chocolate, chopped
3 (8- oz) pkg cream cheese, softened
1 cup sugar
1 1/2 tbsp lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
Candied Lime Peel, for garnish, recipe follows
Crust: Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.
Filling: In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.
Blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.
Candied Lime Peels:
4 limes, peels removed and sliced into strips
2 cups sugar, plus more for rolling
2 cups water
Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside.
Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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