Frozen Lime Mousse Pie Recipes

FROZEN LIME MOUSSE

Steps:

• In a nonreactive metal bowl combine yolks, sugar and lime juice. Place bowl over a pan of simmering water and begin to whisk. Be sure bowl is not touching water. Continue to whisk until the mixture reaches a temperature of 166 degrees (on a candy thermometer). Place bowl on standup mixer, or use hand held beaters, and beat until mixture is cool and thick, about 5 minutes. Add Tequila and beat until combined.
• In a separate bowl beat cream and zest until they form stiff peaks. Fold cream into yolk mixture. Pour mixture into freezable container. Cover, place in freezer and allow to freeze overnight.
• Scoop frozen mousse into decorative dishes and garnish with fresh raspberries.

FROZEN LEMON LIME MOUSSE PIE RECIPE - (4.5/5)

Steps:

• In bowl, stir boiling water into gelatin, mix until dissolved. Add ice cubes and cold water; stir until dissolved. Whisk in milk, zest, juice and food coloring until smooth. Chill 1 hour or until slightly thickened. Fold in 3 cups topping until blended. Pour 3 cups filling into crust; freeze 2 hours. Chill remaining filling 2 hours or until thickened. Spread thickened filling over frozen filling. Freeze 8 hours or overnight. Spread pie with remaining whipped topping. Let stand 30 minutes before serving. If desired, garnish with lemon and lime slices Servings: 12 Calories: 250 Protein: 4 g Fat: 7g (5 g saturated) Trans fat: 1 g Chol: 4 mg Carbs: 44 g Sodium: 121 mg Fiber: 0 g Sugar: 29 g Kitchen time: 20 min Total time: 3 hrs, 50 min + overnight

FROZEN KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

FROZEN LIME MOUSSE PIE

Steps:

• Mix lime juice and sugar in a saucepan.
• Sprinkle gelatin over and let stand 1 minutes.
• Heat, stirring for 3 minutes.
• Whisk in condensed milk, food coloring, and lime rind.
• Cover and refrigerate for 15 minutes or til slightly thickened.
• Whip the cream and fold into lime mixture.
• Pour into crust.
• Freeze 6 hours or until firm.
• I garnish with additional whipped cream.

FROSTY LIME PIE

Steps:

• Heat oven to 350 degrees.
• Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
• Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
• Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
• Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
• Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
• Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
• Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.

FANTASTIC FROZEN LIME PIE DESSERT

Steps:

• In a large bowl, combine thawed limeade and sweetened condensed milk.
• Add sour cream and whipped topping. Stir until smooth.
• Pour half the mixture into each pie crust.
• Top with grated lime zest, if desired.
• Place in freezer and freeze pies overnight.

FROZEN KEY LIME PIE

Steps:

• In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
• Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

FROZEN MAPLE MOUSSE PIE

Steps:

• Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.