Key Lime Mousse Pie

KEY LIME MOUSSE PIE WITH BROWNED BUTTER GINGER SNAP CRUST

What’s your absolute favorite dessert? That’s an easy one for me. It always has been key lime pie. I tend to gravitate towards the simple desserts, usually plain pies or cakes, and key lime has always had the top seat on my list.

This is a lighter version, and it’s a mousse texture. I like a thick crust, so really get that browned butter mixed in that ginger snap cookie blend.

KEY LIME MOUSSE PIE WITH BROWNED BUTTER GINGER SNAP CRUST RECIPE

Ingredients

2 packs of gingersnap cookies, about 2 cups worth of blended cookie
4 tablespoons browned butter
1 packet unflavored gelatin
6 ounces whipped cream cheese
3/4 cup reduced-fat ricotta cheese
¼ cup Key lime juice
½ cup granulated sugar
grated zest of 1 lime
½ cup plus 1 tablespoon pasteurized egg whites
⅛ teaspoon cream of tartar

Instructions

Process the ginger snaps in a food processor until you have a uniform, fine crumb. Slowly pour the melted. brown butter into the crumb until it’s fully mixed in. Set 1 tablespoon aside for garnish.

Generously coat a 9-inch pie pan with cooking spray. Line it with parchment with a cut circle from using the pan to draw the circle outline with a pen or pencil.

Pour crumbs over the pan, rotating the pan until the sides and bottom are covered and press gently into a crust with your fingers if necessary.

In a small saucepan, sprinkle the gelatin over ¼ cup cold water and let stand for 1 minute. Stir over low heat until dissolved, about 5 minutes. Set aside.

Place the cream cheese, ricotta, lime juice, sugar and the zest in a food processor. Process until well-blended. Add the gelatin and process for a few seconds to incorporate.

In a medium bowl, beat the egg whites with the cream of tartar until they form stiff peaks.

Gently fold the lime and cheese mixture into the egg whites. Pour into the prepared pie pan.

Refrigerate for about 2 hours, until cold and set. Garnish the top of the cake with the reserved crumb.