Tommy Bahama’s Key Lime Pie with White Chocolate Mousse
- 1 10” graham cracker crust
- 1 egg white
- 2 1/2 cups Eagle Brand® sweetened condensed milk
- 3/4 cup pasteurized egg yolks
- 1 cup key lime juice
- 1 lime, sliced into 8 equally-sized “wheels”
- White Chocolate Mousse Whipped Cream as desired (see recipe below)
Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour out any excess egg whites.
Pre-heat oven to 350° F. Place pie shell in oven and bake for 5 minutes. Shell should look golden brown. Let cool at room temperature.
While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated. Add the key lime pie mixture into the cooled pie shell.
Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a “Jell-O”-like consistency. Place on a cooling rack for 30 minutes at room temperature.
Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
White Chocolate Mousse Whipped Cream
- 8 fl. oz. heavy cream
- 3/4 oz. powdered sugar
- 1/4 tsp. pure vanilla extract
- 1/2 tbsp. instant white chocolate mousse
Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.)
Cut a slice in your lime “wheels,” twist and place in the center of each piece.