Key Lime Mousse Pie

Now this is dessert! This little baby is so delicious. Its creamy with a nice combination of tart and sweet. If you are a fan of Key Lime then try this recipe out. I decided to make it for Father's Day as a special treat for T. He loves key lime pie, but he's not a lover of true key lime pie (I am the opposite, the more tart the better is how I love it.) So, I wanted to find a recipe that would help satisfy his love for key lime pie but not have an overload of tartiness. Insert- Paula Dean. I love Paula. In my mind, Paula is my fun-loving southern crazy aunt. I love her sass, love her perfect hair and love her food! This dessert was incredibly easy to make and as a connoisseur of dessert (did you know that about me?) I highly recommend this pie! I would've taken a picture of my own pie, but we shared it with friends and alas didn't last long at all...thats how good it was.

Ingredients

Crust:

• 2 cups crushed graham crackers
• 1/4 cup sugar
• 1/2 cup (1 stick) butter, melted

Filling:

• 6 tablespoons fresh key lime juice (most time consuming part, but so worth it-about 20 key limes)
• 1 envelope package unflavored gelatin (like Knox)
• 2 1/2 cups heavy cream, divided
• 10 (1-ounce) squares white chocolate
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 1/2 tablespoons lime zest
• 1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
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Directions

*Word of caution- this recipe works a lot easier if you have everything all measured out and ready to go because some steps are time sensitive. Also, this pie needs 24 hours in the freezer so plan ahead.

Crust:

Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.

Filling:

In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool.

Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.

Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.

Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top. Cut into wedges with a knife that has been dipped into hot water and serve. Slowly devour and watch yourself go back for seconds (and thirds...and possibly fourths...no judgement passed here.)