Key Lime Pie Mousse made with sweetened condensed milk, cream cheese, heavy cream and Key lime juice from the Florida Keys is a tasty, light dessert.
Key Lime Pie is one of my favorite desserts. It has such a light, citrusy flavor and the filling is so creamy. When I recently made those Dark Chocolate Coconut Truffles, I only needed a portion of the can of sweetened condensed milk.
So I decided to make some of this Key Lime Pie Mousse using the remainder of the can. My husband and I recently went on a cruise; which stopped at Key West, FL for the day.
Of course we split a piece of pie and purchased a few bottles of key lime juice because I like to use it in my homemade margaritas. They do sell other brands at my local grocery store, but when in Key West right?
What are Key limes?
Key limes are smaller than the common Persian lime, have a thinner skin and more seeds. They’re also more aromatic; however, you will need 5 key limes to get the same amount of juice as one Persian lime.
Most of the time I use the bottled juice rather than purchasing a ton of fresh limes in my recipes. It’s easier, shortens the prep and squeezing too much citrus fruit can cause contact dermatitis on your hands if you’re prone to that sort of thing.
Actually, my oldest daughter was making key lime bars several years ago and got a really bad rash and discoloring pigments on her hands. The dermatologist told us it was from all of the limes she had to squeeze for the recipe.
Since she likes to bake more than I do, I just switched to bottled juices when baking citrusy desserts.
What is Mousse?
A mousse is a soft food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques or whether it is sweet or savory.
For our purpose today, this mousse is sweet for dessert. Because they’re so light and airy, they’re also quick to make and are able to be eaten immediately after preparing.
How do you make Key Lime Pie Mousse?
For this recipe you’ll need sweetened condensed milk, room temperature cream cheese, Key lime juice and heavy whipping cream.
Add the milk and cream cheese to a bowl and blend with an electric mixer; then add the lime juice. In a separate bowl, whip the cream until stiff peaks form; approximately 4-5 minutes.
Next, fold the whipped cream into the other mixture with a spatula by passing it down through the mixture and across the bottom; then up over the top. This will help the mixture rise.
Don’t mix too much or too quickly and stop when the ingredients are all incorporated. This process only takes about 1 minute.
Place the mousse in individual serving bowls and refrigerate until serving. This recipe for Key Lime Pie Mousse makes four 2-ounce servings and was so light and citrusy. ~Enjoy!
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Key Lime Pie Mousse
- Add the milk and cream cheese to a bowl and blend with an electric mixer; then blend in the lime juice.
- In a separate bowl, whip the cream until stiff peaks form; approximately 4-5 minutes. Next, fold the whipped cream into the other mixture with a spatula by passing it down through the mixture and across the bottom; then up over the top. (This will help the mixture rise. Don't mix too much or too quickly and stop when the ingredients are all incorporated. This process only takes about 1 minute.).
- Place the mousse in individual 2oz. serving bowls and refrigerate until serving.
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