On Friday, Brian and I will be reunited with friends in beautiful Naples, Florida. It’s an annual tradition that serves as our last hurrah before the cold of fall sets in. It’s a guaranteed good time, but the highlight for me (no offense, you guys), might have to be The Turtle Club’s Key Lime Pie (you guys are a close second, I promise). It’s amazing, so perfectly tart and sweet, and the company and view of the water can’t be beat. I can’t wait.
And I mean that. I can’t wait and couldn’t wait which is why I made these individually-sized Key Lime Mousse Cups, perfect for a crowd, to take to a friend’s yesterday afternoon. They aren’t quite Turtle-Club amazing, but they made for a greatly satisfying substitute. See how I did it.
The cast of characters: 1 graham cracker sleeve, 6 tablespoons butter, 2 8-ounce blocks of regular cream cheese at room temperature, 1 cup key lime juice, 20 ounces sweetened condensed milk (about 1½ regular cans), 1 cup heavy whipping cream (not pictured), green food coloring (also not pictured), 2 limes for garnishing, and small plastic cups for individual servings. (I recommend using Chinet Cut Crystal 9-oz plastic cups)
This recipe makes about 20.
Note: I’ve found that key lime pie is one of those things that people have very different tastes for. If you find that the mousse isn’t tart or sweet enough to your liking, add more juice and condensed milk to taste. With that said, the group I served this to seemed to really like it. But then again, they could’ve just been humoring me, which I fear is often the case when I force people to eat what I make.
To start, process graham crackers in the food processor until crumbly.
Next, pour the melted butter into the graham cracker crumbs and mix until the butter is distributed evenly throughout.
Now comes the main event. In the bowl of a stand mixer, start by combining the softened cream cheese, key lime juice and condensed milk. Mix with the paddle attachment, starting on low (it’ll splash!), and work the speed up until the cream cheese is fully smooth.
Next, add the food coloring (I used 6 drops, but you can use more) and heavy whipping cream and beat on high for 3 minutes. You may not see a noticeable difference in the texture and composition of the mixture from this step and the one prior, and that’s ok. We’re gonna throw these babies into the fridge and that’s when more of that desired moussiness will set in.
But before we do that, spoon the mixture into the cups. I used an ice cream scoop and that worked great.
And stick in some thin lime slices for garnish.
I have this bad habit of snacking close to dinnertime, and Brian will often ask me, very gently, if I should reconsider in case it ruins my appetite. The answer is always no. My appetite can rarely be ruined, and I have no doubt that the same goes for this weekend’s highly-anticipated pie. In fact, I may be even more excited for the real deal now. I hope your week is looking just as promising.
- 1 graham cracker sleeve
- 6 tablespoons butter, melted
- 2 8-ounce blocks of regular cream cheese at room temperature
- 1 cup key lime juice
- 20 ounces sweetened condensed milk (about 1½ regular cans)
- 1 cup heavy whipping cream
- 6 drops green food coloring 2 limes for garnishing
- Process graham crackers in the food processor until crumbly.
- Combine and mix with melted butter until crumbs are evenly coated in butter.
- Drop a tablespoon of the mixture into the bottom of each cup and pat the crumbs down with clean fingers.
- In the bowl of a stand mixer, start by combining the softened cream cheese, key lime juice and condensed milk. Mix with the paddle attachment, starting on low, and work the speed up until the cream cheese is fully smooth.
- Add the food coloring and heavy whipping cream and beat on high for 3 minutes.
- Using an ice cream scoop, drop one spoonful into each cup and garnish with lime slices.
- Refrigerate until ready to serve.