Key Lime Mousse Pie with Coconut Crust

Key Lime Mousse Pie Recipe
Key Lime Mousse Pie with Coconut Crust
Yields 1
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Ingredients
  1. 3 cups heavy whipping cream
  2. ¾ cup sugar, divided
  3. Key Lime Curd (recipe follows) or
  4. 4 (10-ounce) jars prepared Key lime curd
  5. 3 cups vanilla wafers
  6. 1 cup sweetened, flaked coconut, toasted
  7. ½ cup unsalted butter, melted
  8. Garnish: toasted sweetened, flaked coconut and lime zest
Instructions
  1. In a large bowl, combine cream and ½ cup sugar. Beat at high speed with an electric mixer until stiff peaks form, approximately 45 seconds.
  2. In another large bowl, fold together Key Lime Curd and 4 cups whipped cream. Refrigerate lime curd mixture and remaining whipped cream until ready to use.
  3. In the work bowl of a food processor, combine vanilla wafers, coconut, and remaining ¼ cup sugar; process until mixture is finely ground. With food processor running, add melted butter in a slow, steady stream until mixture is thoroughly combined.
  4. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate. Spread lime curd mixture into prepared crust, smoothing top. Freeze until firm, approximately 2 hours or overnight.
  5. Top with remaining whipped cream. Garnish with coconut and lime zest, if desired. Refrigerate for 20 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Key Lime Curd
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Ingredients
  1. 2 cups whole milk, divided
  2. ¼ cup lime zest
  3. 1 cup fresh Key lime juice
  4. 1 teaspoon vanilla extract
  5. 2 cups confectioners’ sugar
  6. ⅓ cup cornstarch
  7. 6 egg yolks
  8. 2 tablespoons butter
Instructions
  1. In a medium saucepan, bring 1½ cups milk, lime zest and juice, and vanilla to a boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low.
  2. In a medium bowl, whisk together confectioners’ sugar and cornstarch. In another medium bowl, whisk together egg yolks and remaining ½ cup milk. Add egg mixture to cornstarch mixture, whisking until smooth.
  3. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook, stirring constantly, over medium heat, just until mixture comes to a boil. Remove from heat, and whisk in butter until melted.
  4. Strain mixture through a fine-mesh sieve into a medium bowl. Place plastic wrap directly on surface of mixture to prevent a skin from forming. Refrigerate until cold, approximately 2 hours. Store, covered, in the refrigerator for up to 1 week.
Taste of the South https://www.tasteofthesouthmagazine.com/

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