KEY LIME PIE MOUSSE
SERVES 4
50 MIN
FOR THE CRUMBLE
4 graham crackers
3⁄4 c. old-fashioned oats
1⁄3 c. packed brown sugar
3 tbsp. all-purpose flour
6 tbsp. cold butter, cubed
FOR THE MOUSSE
11⁄2 c. heavy cream
1⁄4 c. powdered sugar
1 c. sweetened condensed milk
1⁄3 c. freshly squeezed Key lime juice
1 tsp. pure vanilla extract Green food coloring (optional)
Key lime wedges, for garnish
Key lime zest, for garnish
1. Make crumble: Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs.
2. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter, using your hands to cut until the mixture starts to hold together and is pea-size in consistency. Spread into an even layer on a baking sheet.
3. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
4. Make the mousse: In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream and powdered sugar into stiff peaks. Reserve about 1 cup of whipped cream for topping.
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