No-Bake Key Lime Mousse Pie
- Total Time
- 0:31
- Prep
- 0:25
- Cook
- 0:06
- Serves
- 8
- Difficulty
- Moderate
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.
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sugar½ cup(s)
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sugar2 Tbsp
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egg(s)2 large
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uncooked egg yolk(s)1 large
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cornstarch1 tsp
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unflavored gelatin1 Tbsp
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fresh lime juice½ cup(s), (about 4 limes)
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lime zest1 Tbsp, (about 2 limes)
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water6 Tbsp
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powdered egg substitute1 ½ oz, (3 tablespoons)
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cream of tartar¼ tsp
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plain low fat Greek yogurt½ cup(s), or other brand
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pie crust6 oz, graham-cracker variety
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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.