Key Lime Pie Mousse

Key Lime Pie Mousse


Nothing says summer quite like a tart key lime pie.
  • 4 graham crackers
  • ¾ c. rolled oats
  • ⅓ c. packed light brown sugar
  • 3 tbsp. all-purpose flour
  • 6 tbsp. cold butter, cubed
  • 1½ c. heavy cream
  • ¼ c. powdered sugar
  • 1 c. sweetened condensed milk
  • ⅓ c. freshly squeezed key lime juice
  • 1 tsp. pure vanilla extract
  • Green food coloring (optional)
  • Key lime wedges, for garnish
  1. Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
  2. Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.
  3. In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.
  4. Assemble: Add about ¼ cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.
  5. Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.
  6. Keep refrigerated until ready to serve.

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