Key Lime Pie Mousse Recipe

Introduction

This Key Lime Pie Mousse is a delightful twist on the classic dessert, combining a crunchy oat-graham crumble with a light, tangy mousse. It’s perfect for warm days or any time you want a refreshing, creamy treat served in individual glasses.

Ingredients

• 4 graham crackers
• 3/4 cup rolled oats
• 1/3 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 6 tablespoons cold butter, cubed
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 cup sweetened condensed milk
• 1/3 cup freshly squeezed key lime juice
• 1 teaspoon pure vanilla extract
• Green food coloring (optional)
• Key lime wedges, for garnish

Instructions

1. Step 1: Preheat oven to 350°F. Using a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, rolled oats, brown sugar, and flour. Add cold butter and use your hands to cut it into the mixture until pea-sized pieces form and the mixture starts holding together.
2. Step 2: Spread the crumble mixture evenly on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Remove from oven and let cool completely.
3. Step 3: In a large bowl, beat heavy cream and powdered sugar with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form. Reserve about 1 cup of whipped cream for topping.
4. Step 4: In a separate medium bowl, mix sweetened condensed milk, key lime juice, vanilla extract, and a small drop of green food coloring if using. Gently fold this lime mixture into the whipped cream until just combined, creating the mousse.
5. Step 5: To assemble, spoon about 1/4 cup of the cooled crumble into the bottom of four glasses. Add two large spoonfuls of the mousse on top. Repeat the layers with crumble and mousse in each glass.
6. Step 6: Place the reserved whipped cream in a piping bag fitted with a large closed star tip and pipe decorative swirls onto the mousse. Sprinkle any remaining crumble on top and garnish each glass with a key lime wedge.
7. Step 7: Refrigerate until ready to serve, allowing the flavors to meld and the mousse to set slightly.

Tips & Variations

• For a gluten-free option, substitute gluten-free graham crackers or use almond flour instead of oats and flour in the crumble.
• If key limes are unavailable, regular limes work, though key limes provide a unique tartness worth seeking out.
• Add a splash of rum or lime zest to the mousse for added depth and brightness.
• To make the dessert ahead, prepare everything but pipe the whipped cream topping right before serving to keep it fresh.

Storage

Store the Key Lime Pie Mousse covered in the refrigerator for up to 2 days. The crumble may soften slightly over time but will still add texture. For best presentation and texture, add the whipped cream topping and lime wedges right before serving. Reheat is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert vegan or dairy-free?

This recipe relies heavily on dairy for its creaminess and structure. To make a vegan or dairy-free version, use coconut cream whipped with powdered sugar and a vegan sweetened condensed milk alternative, though the texture and flavor will differ from the original.

Can I prepare the crumble in advance?

Yes, the crumble can be baked and stored in an airtight container at room temperature for up to 3 days. This helps save time when assembling the dessert later.

Key Lime Pie Mousse Recipe

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★★★★★

4.6 from 111 reviews

This refreshing Key Lime Pie Mousse offers all the tangy sweetness of a classic key lime pie in a light, fluffy mousse form. With a crunchy oat and graham cracker crumble base and a creamy, zesty lime mousse topped with whipped cream and lime wedges, it’s a perfect no-bake dessert to impress your guests or enjoy as a summertime treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes plus chilling time
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust and Crumble

• 4 graham crackers
• 3/4 cup rolled oats
• 1/3 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 6 tablespoons cold butter, cubed

Mousse

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 cup sweetened condensed milk
• 1/3 cup freshly squeezed key lime juice
• 1 teaspoon pure vanilla extract
• Green food coloring (optional)

Garnish

• Key lime wedges

Instructions

1. Prepare the crumble base: Preheat the oven to 350°F. Pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, mix graham cracker crumbs, rolled oats, brown sugar, and flour. Add the cold cubed butter and use your hands to cut it into the dry ingredients until pea-sized clumps form and the mixture starts to hold together. Spread this mixture evenly on a baking sheet and bake for about 20 minutes, stirring halfway through, until golden and crisp. Let cool completely.
2. Whip the cream: In a large bowl, use a hand mixer or stand mixer with a whisk attachment to beat the heavy cream and powdered sugar until stiff peaks form. Reserve about 1 cup of whipped cream for garnish by setting it aside in a separate bowl.
3. Make the mousse: In a medium bowl, combine the sweetened condensed milk, freshly squeezed key lime juice, vanilla extract, and a small drop of green food coloring if using. Gently fold this mixture into the remaining whipped cream until just combined, being careful to maintain the airy texture.
4. Assemble the mousse cups: Start by adding approximately 1/4 cup of the cooled crumble to the bottom of each of 4 serving glasses. Spoon two large spoonfuls of the mousse on top of the crumble layer. Repeat with another layer of crumble followed by another layer of mousse.
5. Garnish: Transfer the reserved whipped cream into a piping bag fitted with a large closed star tip and pipe decorative swirls on top of the mousse layers. Sprinkle the remaining crumble over the whipped cream and add a key lime wedge to each glass for a fresh garnish.
6. Chill and serve: Refrigerate the assembled mousse cups until ready to serve, allowing the flavors to meld and the dessert to chill completely.

Notes

• If key limes are unavailable, use regular lime juice but the flavor will be slightly different.
• To make the dessert ahead of time, prepare the crumble and mousse separately and assemble just before serving.
• Oats add extra texture and fiber to the crumble, but can be omitted for a more traditional texture.
• Green food coloring is optional and purely for aesthetic effect.
• Use chilled heavy cream for best whipping results.
• Ensure to fold the mousse mixture gently to preserve its lightness and fluffiness.

Keywords: Key Lime Pie Mousse, key lime dessert, mousse recipe, no-bake dessert, graham cracker crumble, summer dessert