This recipe for key lime mousse pie is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Dione Schwarz. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk and Coconut Milk Ice Cream by So Delicious Dairy Free.
Dione says this Key Lime Mousse Pie “is a light and refreshing dessert that is fun for parties, and it’s dairy free!”
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Key Lime Mousse Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian.
Dairy Free Key Lime Mousse pie
Prep time
Cook time
Total time
Author: Dione Schwarz
Serves: 12
Ingredients
Crust:
- 2 cups crushed graham crackers (vegan or gluten-free, if needed)
- ¼ cup sugar
- ½ cup dairy-free margarine (such as Earth Balance Soy-Free)
Filling:
- 9 tablespoons freshly squeezed key lime juice
- 2½ cups So Delicious Dairy Free Original Culinary Coconut Milk
- 3½ cups So Delicious Dairy Free Vanilla Bean Coconut Milk Ice Cream
- 14 (1-ounce) squares vegan white chocolate, divided; reserve 2 ounces white chocolate, grated or shaved into curls, for garnish
- ½ cup sugar
- 1½ tablespoons lime zest (peel)
Candied Lime Peel garnish:
- 4 limes, peels removed and sliced into strips
- 2 cups sugar, plus more for rolling
- 2 cups water
Instructions
Crust:
- Mix together the cracker crumbs, sugar, and margarine. Press the mixture into the bottom and 1-inch up the sides of a 10-inch spring-form pan. Set aside.
Filling:
- In a medium saucepan over medium heat, add the lime juice. Whisk in the coconut milk and sugar, then bring to a simmer. Remove the pan from the heat. Add 12 ounces of white chocolate and stir until smooth. Allow to cool.
- Using an electric mixer, blend together the ice cream, and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into the ice cream mixture.
- Spoon the combined mixture into your spring form pan. Cover and freeze overnight.
- Remove from freezer and run a sharp knife around inside of spring form pan to help loosen the pie. Release spring form 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:
- 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.
Notes
Instead of discarding the lime and sugar water, you can save it and use it for cocktails, or a nice lime ice tea.
