No-Bake Key Lime Mousse Pie
- Total Time
Dehydrated pasteurized egg whites are a safe alternative to raw egg whites. The whites are heated to kill any bacteria, then turned into a powder.
uncooked egg yolk(s)1 large
unflavored gelatin1 Tbsp
fresh lime juice½ cup(s), (about 4 limes)
lime zest1 Tbsp, (about 2 limes)
powdered egg substitute1 ½ oz, (3 tablespoons)
cream of tartar¼ tsp
plain low fat Greek yogurt½ cup(s), or other brand
pie crust6 oz, graham-cracker variety
fresh lime(s)½ medium, thinly sliced
- To make the filling, whisk together 1⁄2 cup of the sugar, the eggs, egg yolk, and cornstarch in a large bowl until the sugar is dissolved and the mixture is pale.
- Sprinkle the gelatin over the lime juice in a small saucepan. Let stand until the gelatin is softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the sugar mixture and lime zest; cook, stirring occasionally, until thickened, about 4 minutes (do not let boil). Immediately pour into a medium bowl; refrigerate until the filling begins to set, about 30 minutes.
- Stir together the warm water, powdered egg whites, cream of tartar, and the remaining 2 tablespoons of sugar in a medium bowl until the egg white powder is completely dissolved, about 2 minutes. With an electric mixer on medium speed, beat the egg white mixture until stiff, glossy peaks form.
- Whisk the lime juice mixture until smooth and creamy. With a rubber spatula, gently fold in the yogurt then the beaten egg whites just until no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until firm, at least 3 hours or up to overnight. Just before serving, garnish with the lime slices. Yields 1⁄8 of pie per serving.