Ingredients for Tommy Bahama Key Lime Pie With White Chocolate Mousse Whipped Cr
- Pie Crusts
- Egg White
- Sweetened Condensed Milk
- Egg Yolk
- 1 ½ cups Key lime juice
- Lime, Zest Of
- Lime
- 2 cups heavy cream
- Powdered Sugar
- Pure Vanilla Extract
- Chocolate Mousse Mix
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How to Make Tommy Bahama Key Lime Pie With White Chocolate Mousse Whipped Cr
- Prepare your graham cracker crust: Crush 1 ½ cups graham crackers into fine crumbs. Combine with ¼ cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes, then let cool completely.
- Make the Key lime filling: In a medium bowl, whisk together 1 ½ cups Key lime juice, 1 ¼ cups granulated sugar, and 1/4 teaspoon salt until the sugar is dissolved.
- In a separate bowl, whisk 4 large eggs until light and frothy. Gradually whisk the Key lime mixture into the eggs, ensuring even consistency.
- Pour the Key lime filling into the cooled crust. Bake in a 350°F (175°C) preheated oven for 15-20 minutes, or until the filling is just set around the edges. Let the pie cool completely (at least 2 hours) before adding the mousse and whipped cream.
- Prepare the white chocolate mousse: Melt 6 ounces of white chocolate chips in a double boiler or microwave. In a separate bowl, beat 1 cup heavy cream to stiff peaks. Gently fold the melted white chocolate into the whipped cream until combined.
- Prepare the whipped cream: Beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Assemble the pie: Once the Key lime pie is completely cool, spread the white chocolate mousse evenly over the top. Top with the whipped cream, and garnish as desired (e.g., with lime zest, candied lime slices, or fresh berries).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the mousse to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
223g
Fat
81g
Carbs
23g
