Name: Key Lime Pie Mousse
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 graham crackers -; 3/4 c. rolled oats -; 1/3 c. packed light brown sugar -; 3 tbsp. all-purpose flour -; 6 tbsp. cold butter, cubed -; 1 1/2 c. heavy cream -; 1/4 c. powdered sugar -; 1 c. sweetened condensed milk -; 1/3 c. freshly squeezed key lime juice -; 1 tsp. pure vanilla extract -; Green food coloring (optional) -; Key lime wedges, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Key Lime Pie Mousse

1. 4 graham crackers -

2. 3/4 c. rolled oats -

3. 1/3 c. packed light brown sugar -

4. 3 tbsp. all-purpose flour -

5. 6 tbsp. cold butter, cubed -

6. 1 1/2 c. heavy cream -

7. 1/4 c. powdered sugar -

8. 1 c. sweetened condensed milk -

9. 1/3 c. freshly squeezed key lime juice -

10. 1 tsp. pure vanilla extract -

11. Green food coloring (optional) -

12. Key lime wedges, for garnish -

How to cook deliciously - Key Lime Pie Mousse

1. Stage

Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.

2. Stage

Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.

3. Stage

In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.

4. Stage

Assemble: Add about ¼ cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.

5. Stage

Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.

6. Stage

Keep refrigerated until ready to serve.