Key-Lime Mousse Pie

key-lime mousse pie
Photo: Christopher Testani
Prep Time:
35 mins
Total Time:
3 hrs 10 mins
8 to 10 Serves

Our modern take on Key-lime pie has a filling of whipped cream folded into a curd made with lime juice, sweetened condensed milk, eggs, and white chocolate—and tastes like a tart Creamsicle. It goes into a baked crust of crushed spice cookies (we used Biscoffs, but graham crackers are just as good), gets a shower of lime zest, and chills in the fridge. The winning result is both dense and airy—and, despite its swoopy looks, slices like a dream.


  • 7 ounces spice cookies, such as Biscoff (about 28) or Anna's (about 45), or graham crackers

  • 5 tablespoons unsalted butter, melted

  • 3 tablespoons sugar

  • 1 large egg plus 2 large yolks

  • ½ cup sweetened condensed milk

  • cup fresh lime juice, plus strips of zest for serving

  • 3 ounces white chocolate, chopped (⅔ cup)

  • 1 ¼ cups heavy cream


  1. Preheat oven to 350°F. Blend cookies in a food processor until finely ground (you should have about 1 1/2 cups). Add sugar and butter; pulse until crumbs are evenly moistened. Press evenly into bottom and up sides of a 9-inch round fluted tart pan with a removable bottom. Refrigerate 15 minutes. Bake until fragrant and slightly darker brown, about 10 minutes. Let cool completely.

  2. Meanwhile, in a small saucepan, whisk together egg, yolk, and condensed milk, then whisk in lime juice. Place over medium-high heat and bring to a simmer. Cook, whisking constantly, 1 minute. Remove from heat and whisk in chocolate until melted. Transfer to a large bowl; let cool completely.

  3. Whisk cream to soft peaks. Whisk thoroughly into cooled lime mixture until smooth. (It may look slightly curdled at first, but keep whisking!) Spoon into a swoopy layer in crust. Refrigerate until set, at least 2 hours or, lightly covered, up to 12 hours. Serve, sprinkled with lime zest.

Cook's Notes

If you can't find Key limes, swap in juicy, thin-skinned Persian (regular) limes, or regular or Meyer lemons.

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