Ingredients for - Coconut-Crusted Key Lime and White Chocolate Mousse Pie
How to cook deliciously - 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.
