melissa's StoryThis recipe I found on the Paula Dean website. Must give credit where credit is due!!
Too good not to share. Best Key Lime pie ever!! Delicious and serves a crowd. My favorite to bring to pot lucks, especially in the summer. Very refreshing!!
Alot of ingredients, but oh so worth it!!
1 1/2 Tbsp
vanilla or white chocolate chips
cream cheese, room temperature
non flavored gelatin
2 1/2 c
heavy cream, cold
vanilla wafer crumbs
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1In small sauce pan, mix lime juice and gelatin until completely disolved. Add 1/2 cup Heavy cream. Bring to simmer. Remove from heat and add white chocolate chips. Stir until blended. Set aside.
2In mixing bowl; beat cream cheese, sugar, and lime zest until smooth. Slowley beat in chocolate mixture. In separate bowl; beat remaining cold heavy cream until stiff peaks form. Fold into mixture.
3Add melted butter to vanilla wafer crumbs till lightly moist and press into bottom and sides of 10" spring form pan. I have used both vanilla wafer crumbs and graham crackers. Any will do.
Pour pie mixture into crust and freeze 4 hrs. Serve cold. May set out about 30 minutes ahead to slice easier.
Heather Oda deafsoda - Feb 25, 2012
i want to ask how much vanilla wafer crumbs
melted butter it never say it sound good i like to try it
melissa harris mharrisrn - Feb 27, 2012
I'll be honest, I didn't measure when I used them. Depending on the size of your pan, I would start with about 4-5 cups of crumbs and stick of melted butter than go from there. You may have to add a little more butter if it's still too dry. Hope that helps!
melissa harris mharrisrn - Jun 20, 2012
I shared a photo of this recipe.
Laura Darragh Laulee - Jul 17, 2012
Hi; I Hope you don't find me rude but the pie is called key lime mousse pie..and the required amount for wafers is 2 cups ..And it's a beautiful pie..Thank you
melissa harris mharrisrn - Jul 18, 2012
Laura; I apologize if my typo in the title is toublesome to you..I'll be sure to fix that right away.
As far as the vanilla wafers... this recipe is meant to fill at 10" x 4" sping form pan. The crumbs go on the bottom and half way up the sides. 2 cups is not near enough. I know because I've made this several times. But thanks for the input. Yes, it is a beautiful pie. And it tastes pretty good too. ;-)