Tommy Bahama Key Lime Pie With White Chocolate Mousse Whipped Cr

Recipe by Cook4_6
READY IN: 3hrs 30mins




  • To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
  • Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
  • Shell should look golden brown. Let cool at room temperature.
  • While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
  • Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
  • Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
  • To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
  • Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
  • Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
  • Cut a slice in your lime "wheels," twist and place in the center of each piece.