Dairy-Free Key Lime Mousse Pie

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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.

Dairy-Free Key Lime Mousse Pie Recipe

Special Diet Notes: 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
 
This pie is a light and refreshing dessert that is fun for parties. No one will believe it's dairy free!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
Candied Lime Peel Garnish
  • 4 limes, peels removed and sliced into strips
  • 2 cups sugar, plus more for rolling
  • 2 cups water, plus more for blanching
Crust
  • 2 cups crushed graham crackers (vegan or gluten-free, if needed)
  • ¼ cup sugar
  • ½ cup dairy-free buttery spread or sticks
Filling
  • 9 tablespoons freshly-squeezed key lime juice
  • 2½ cups full fat canned coconut milk
  • ½ cup sugar
  • 12 ounces + 2 ounces dairy-free white chocolate, divided
  • 3½ cups vanilla dairy-free ice cream (Dione uses So Delicious Vanilla Bean Coconut Milk Ice Cream)
  • 1½ tablespoons lime zest
Instructions
Candied Lime Peels:
  1. Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels and blanch them for a few minutes. Remove them and pour the water out.
  2. Return the peels to the medium saucepan and cover with the 2 cups cups sugar and 2 cups water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll in sugar and let cool.
Crust:
  1. 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:
  1. Add the lime juice to a medium saucepan over medium heat. Whisk in the coconut milk and sugar, then bring to a simmer. Remove the pan from the heat. Add the 12 ounces white chocolate and stir until smooth. Allow to cool.
  2. Using an electric mixer, blend together the ice cream, and lime zest in a medium bowl, until smooth. Slowly beat the cooled white chocolate mixture into the ice cream mixture.
  3. Spoon the combined mixture into your spring form pan. Cover and freeze overnight.
  4. Remove from the 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.
  5. Grate or curl the remaining 2 ounces white chocolate over the top and garnish with the candied lime peel.
  6. Cut into wedges with a knife that has been dipped into hot water and serve.
Notes
Instead of discarding the lime and sugar water, you can save it and use it for cocktails, or a nice lime ice tea.

For More Dairy-Free Dessert Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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