Lime Mousse Pie

Serves 10-12 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

This is one of the favourites from my first cookbook, For Food's Sake, still available in my store today. It has been a best seller in Australia since it came out! Go get yours, there has never been a better price!

A tangy lime pie is hard to beat. It does take quite a while to set but we want the mousse texture (as the name would suggest!) rather than a rubber mallet texture. So go with that, be sure you make it in advance with plenty of setting time, overnight if possible. I hope you love it as much as we do!

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Need

Do

1  

Preheat oven to 180°C. Butter a 23 cm pie plate.

2  

Prep the base.

3  

Press into pie plate and blind bake for 15-20 minutes until golden and fragrant. Cool.

4  

Place gelatin into a bowl with water to cover.

5  

Place zest and sugar into the Thermomix bowl and mill 10 sec/speed 10. Add juice, yoghurt and vanilla and blend 5 sec/speed 5. Scrape down sides of bowl.

6  

Add gelatin to the Thermomix bowl and blend 20 sec/speed 6. Remove from bowl and set aside.

7  

Place cream into bowl. Whip 20–30 sec/Butterfly/speed 4 until very soft peaks form. Remove Butterfly.

8  

Add lime mixture to cream and blend 10 sec/speed 7.

9  

Pour into cold biscuit base and allow to set for at least 4 hours. Garnish with lime slices and serve.

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