Coconut-Crusted Key Lime and White Chocolate Mousse Pie

Rich white chocolate, tart Key lime, and nutty coconut are a tasty trio of flavors in this coconut-crusted mousse pie that's fancy enough for any special occasion.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 526 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon shortening
• ½ cup unsalted butter, at room temperature
• 10 drops green food coloring
• ½ (11 ounce) package white chocolate chips
• 1 teaspoon Key lime zest
• ¼ cup finely shredded coconut
• 1 (14 ounce) can nonfat sweetened condensed milk
• 1 (8 ounce) container nonfat sour cream
• ½ cup freshly squeezed lime juice, or more to taste
• 2 medium Key limes, juiced
• 3 tablespoons coconut cream, or more to taste
• 8 ounces fat-free frozen whipped topping, thawed
• 3 ½ ounces white chocolate

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.

Step 2

Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.

Step 3

Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.

Step 4

While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.

Step 5

Spread coconut powder thinly over the cooled crust.

Step 6

Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.

Step 7

Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.

Step 8

Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.

Step 9

Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.