Frozen Lime Mousse Pie
- Ready In:
- 28mins
- Ingredients:
- 8
- Yields:
-
1 Pie
- Serves:
- 6
ingredients
- 2⁄3 cup lime juice
- 1⁄4 cup sugar
- 2 teaspoons gelatin
- 1 (14 ounce) can condensed milk
- 2 drops green food coloring
- 1 tablespoon lime rind
- 1 cup whipping cream
- 1 graham cracker pie crust
directions
- Mix lime juice and sugar in a saucepan.
- Sprinkle gelatin over and let stand 1 minutes.
- Heat, stirring for 3 minutes.
- Whisk in condensed milk, food coloring, and lime rind.
- Cover and refrigerate for 15 minutes or til slightly thickened.
- Whip the cream and fold into lime mixture.
- Pour into crust.
- Freeze 6 hours or until firm.
- I garnish with additional whipped cream.
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Reviews
-
So easy, and so good. Completely frozen is a bit much. I find refrigerated is fine. Have experimented by replacing the lime juice with other strong tart juices, and adjusting the sugar down for sweeter juices. Works great. Like pure cranberry, blueberry, pomegranate, and sour cherry juices w/ no sweeteners added... all work great. Some dried fruit of the same kind as the juice, or complementary in flavor, sprinkled over the top is a nice finish.
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This is the ideal summer dessert: fast, delicious, perfect. Here's the crust I made: Graham Cracker Pie crust for one 9” pie 1) Preheat oven to 350F. 2) To 1 and 2/3 cups graham cracker crumbs (I crushed Nabisco Honey grahams in the f.p., then measured) add one Tablesp sugar. 3) Melt 6 Tablesp butter and mix. 4) Pat into a disposable 8 3/4” pan. 5) Bake 8 minutes. Cool. To make the construction of this pie easier, clear off a space for the pie in your freezer FIRST. It will make your pie sit evenly in the freezer and you don't have to struggle to fit it into the freezer at the very end. I don't know about the green food coloring --I may skip this next time. It got all over everything and looked weird.
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