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No-bake Key lime mousse pie

9
Point(s)
Total Time
31 min
Prep
25 min
Cook
6 min
Serves
8
Difficulty
Moderate
For this make-ahead, no-bake Key lime pie, we utilize dehydrated pasteurized egg whites, which are a safe alternative to raw egg whites. The whites are heated to kill any bacteria, then turned into a powder. You can use egg white powder to prepare mousses, eggnog, chiffon pies, or other dishes that call for raw egg whites. Look for it in the baking aisle of your supermarket and in specialty food stores. Just Whites is one of the most readily available brands.

Ingredients

Sugar

½ cup(s)

Sugar

2 Tbsp

Egg(s)

2 large egg(s)

Uncooked egg yolk(s)

1 large

Cornstarch

1 tsp

Unflavored gelatin

1 Tbsp

Fresh lime juice

½ cup(s), (about 4 limes)

Lime zest

1 Tbsp, (about 2 limes)

Water

6 Tbsp

Powdered egg substitute

1½ oz, (3 tablespoons)

Cream of tartar

¼ tsp

Plain lowfat Greek yogurt

½ cup(s), or other brand

Pie crust

6 oz, graham-cracker variety

Fresh lime(s)

½ medium, thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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