Key Lime Raspberry Mousse Pie

To celebrate our 2 year anniversary, Bryan and I went to Mark’s, described by Bryan “as the most critically acclaimed restaurant I’ve ever been to.” The menu changes every single day. All the food was amazing and just beautifully presented, but the dessert was DIVINE (and the main reason I was there)! It was a key lime pie with a raspberry mousse on top, with elegant chocolate shapes and other I don’t know what it was except deliciousness stuff on the side.

I immediately tried to replicate it, of course. The key lime portion turned out fine…but the mousse was too airy. I think the restaurant’s version had something more dense, rather than whip cream base. I shall try again!

Key Lime Pie:
graham cracker crust (bought or homemade)

1 can sweetened condensed milk
1/2 cup key lime juice
grated lime zest
4 egg yolks
Raspberry Mousse:
raspberry jam or raspberries
whipped cream (bought or homemade)
1/2 pack of gelatin
1/8 cup cold water

Preheat oven to 350 degrees F (175 degrees C).
In one bowl, beat egg yolks. In a another bowl, combine condensed milk, lime juice, and lime rind and combine with egg yolk. Mix well and pour into graham cracker crust.
Bake in preheated oven for 15-20 minutes. Chill pie thoroughly.

Dissolve gelatin in cold water and dissolve. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. Add raspberries to whipped cream and fold. Add on top of the key lime portion. Freeze until serving. (to keep the shape and avoid weeping from the key limes)

Notes: since I was pressed for time, I bought whipped cream. Maybe it’s been such a long time since I’ve actually eaten store bought whipped cream, but it tasted different (and not in a good way…have you seen the number of weird fake ingredrients listed!?). Homemade whipped cream is infinitely better.

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