How to Make Coconut-Crusted Key Lime and White Chocolate Mousse Pie - A Step-by-Step Guide

There's nothing quite like the taste of a refreshing, tangy key lime pie on a warm summer day. But what if we told you that we've taken this classic dessert to a whole new level with a coconut-crusted twist and a luscious white chocolate mousse filling? That's right – buckle up for the ultimate indulgence with our Coconut-Crusted Key Lime and White Chocolate Mousse Pie recipe! This dessert is a perfect blend of tropical flavors, creamy textures, and just the right amount of sweetness. Whether...

Read more

Ingredients

  • 1 teaspoon shortening
  • ½ cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon Key lime zest
  • 1 teaspoon vanilla extract
  • ¼ cup finely shredded coconut
  • 1 (14 ounce) can nonfat sweetened condensed milk
  • 1 (8 ounce) container nonfat sour cream
  • ½ cup freshly squeezed lime juice, or more to taste
  • 2 medium Key limes, juiced
  • 3 tablespoons coconut cream, or more to taste
  • ½ (11 ounce) package white chocolate chips
  • 10 drops green food coloring
  • 8 ounces fat-free frozen whipped topping, thawed
  • 3 ½ ounces white chocolate

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 12 hrs 30 mins
  • Total Time: 13 hrs 20 mins
  • Servings: 10
  • Yield: 1 9 1/2-inch pie

  • Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
  • Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
  • Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
  • While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
  • Spread coconut powder thinly over the cooled crust.
  • Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
  • Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
  • Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
  • Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.
  • Nutrition

    526 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 39mg
    • Sodium: 124mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 1g
    • Total Sugars: 60g
    • Protein: 8g
    • Vitamin C: 8mg
    • Calcium: 223mg
    • Iron: 1mg
    • Potassium: 120mg