Coconut-Crusted Key Lime and White Chocolate Mousse Pie

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.

5 . Stage

Spread coconut powder thinly over the cooled crust.

6 . Stage

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.

7 . Stage

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.

8 . Stage

Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.

9 . Stage

Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.