White chocolate and Key lime mousse pie.
Ingredients
Garnish
- 3 ½ ounces white chocolate
Crust
- 1 teaspoon shortening
- ½ cup white sugar
- ½ cup unsalted butter, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon Key lime zest
- 1 teaspoon vanilla extract
- ¼ cup finely shredded coconut
Filling
- 1 (14 ounce) can nonfat sweetened condensed milk
- 1 (8 ounce) container nonfat sour cream
- ½ cup freshly squeezed lime juice, or more to taste
- 2 medium Key limes, juiced
- 3 tablespoons coconut cream, or more to taste
- ½ (11 ounce) package white chocolate chips
- 10 drops green food coloring
- 8 ounces fat-free frozen whipped topping, thawed
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
Step 2
Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
Step 3
Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
Step 4
While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
Step 5
Spread coconut powder thinly over the cooled crust.
Step 6
Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
Step 7
Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
Step 8
Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
Step 9
Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.
Cook’s Notes:
The chilled crust can be left in the refrigerator for a day or so before topping with the coconut.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 526 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat13g | 67% |
Cholesterol39mg | 13% |
Sodium124mg | 5% |
Total Carbohydrate73g | 27% |
Dietary Fiber1g | 4% |
Total Sugars60g | |
Protein8g | |
Vitamin C8mg | 40% |
Calcium223mg | 17% |
Iron1mg | 4% |
Potassium120mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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