Tommy Bahama Key Lime Pie with White Chocolate Mousse Whipped Cr
Experience a tropical paradise in every bite with this Tommy Bahama Key Lime Pie, topped with an irresistible layer of luscious white chocolate mousse and a cloud-like whipped cream finish. This recipe combines zesty key lime zest and juice with silky sweetened condensed milk for a vibrant, tangy filling nestled in a buttery graham cracker crust. The indulgent white chocolate mousse adds a creamy, decadent touch, while the final layer of whipped cream lightens the flavors beautifully. Garnished with white chocolate shavings and lime slices, this dessert offers a visually stunning and refreshingly sweet treat that's perfect for any occasion. With only 30 minutes of prep and 15 minutes of baking time, this easy-to-follow recipe guarantees impressive results, making it the ultimate tropical-inspired dessert for your table.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter (melted)
- 14 ounces sweetened condensed milk
- 0.75 cups fresh key lime juice
- 1 teaspoon key lime zest (finely grated)
- 4 large egg yolks
- 1 cups white chocolate chips
- 1.5 cups heavy whipping cream (for mousse)
- 2 tablespoons powdered sugar
- 1 cup heavy whipping cream (for whipped topping)
- 0.25 cups white chocolate shavings (for garnish)
- 3 lime slices (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8 minutes. Remove and let cool slightly.
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth.
Pour the key lime filling into the prepared crust and bake for 10-12 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature, then place it in the refrigerator to chill for at least 2 hours.
To prepare the white chocolate mousse, melt the white chocolate chips in a double boiler or microwave in 15-second intervals, stirring until smooth. Let cool slightly.
In a chilled bowl, whip 1.5 cups of heavy cream with powdered sugar until medium peaks form.
Fold the melted white chocolate into the whipped cream gently until fully combined. Chill the mousse for 30 minutes.
To make the whipped topping, beat 1 cup of heavy cream until soft peaks form.
Assembly: Spread the white chocolate mousse evenly over the chilled key lime pie filling. Top with whipped cream.
Garnish the pie with white chocolate shavings and lime slices, if desired.
Serve cold and enjoy this tropical treat!
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 62.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
