Key Lime Mousse Pie with Coconut Crust
2014-05-30 21:41:38
Yields 1
Ingredients
- 3 cups heavy whipping cream
- ¾ cup sugar, divided
- Key Lime Curd (recipe follows) or
- 4 (10-ounce) jars prepared Key lime curd
- 3 cups vanilla wafers
- 1 cup sweetened, flaked coconut, toasted
- ½ cup unsalted butter, melted
- Garnish: toasted sweetened, flaked coconut and lime zest
Instructions
- 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.
- 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.
- 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.
- 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.
- Top with remaining whipped cream. Garnish with coconut and lime zest, if desired. Refrigerate for 20 minutes before serving.
Taste of the South https://tasteofthesouthmagazine.com/
Key Lime Curd
2014-05-30 21:42:31
Ingredients
- 2 cups whole milk, divided
- ¼ cup lime zest
- 1 cup fresh Key lime juice
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- ⅓ cup cornstarch
- 6 egg yolks
- 2 tablespoons butter
Instructions
- 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.
- 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.
- 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.
- 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://tasteofthesouthmagazine.com/
