This No-Bake Key Lime Mousse Pie is a delicious, decadent dessert you’ll be making again and again. It’s made with a buttery Nilla wafer crust filled with a white chocolate and key lime mousse, then topped with homemade whip and crushed Nilla wafers.
Easy Mousse Cake Recipe
I’ve made this mousse pie in other variations such as Triple Chocolate Brownie, Oreo, and Funfetti, so I thought it was time I try making it using a fruity flavor. And key lime seemed like just the thing!
This key lime mousse pie starts with a Nilla wafer crust that’s layered with white chocolate key lime mousse, a lime and cookie mousse, whipped cream, crushed Nilla wafers, and more lime zest.
This mouthwatering dessert is simple to make and so tasty!
Key Ingredients
- Nilla Wafers – I use Nilla wafers as the base for the crust and to garnish the pie. You can also make a classic graham cracker crust if preferred.
- Gelatin – You’ll need gelatin for both the white chocolate layer and the mousse to help stabilize the pie.
- Cream Cheese – Make sure that you’re using a full-fat cream cheese block for the creamiest texture and richest flavor.
- Lime -I use both lime juice and zest to really enhance the lime flavor. You can use actual key limes in this recipe or find bottled key lime juice and the zest of a regular lime.
How to Make Key Lime Mousse Pie
This delicious mousse cake comes together with just three simple layers! Here’s a breakdown of the recipe:
Make the Crust
- Grind the cookies: Save 15 whole cookies, then place the rest of the Nilla wafers into a food processor. Grind into a fine crumb.
- Assemble and chill: In a bowl, melt the butter, then add in the cookie crumbs. Stir until well coated, then press into the bottom and up the sides of a greased springform pan to form the crust. Place in the fridge.
Add the White Chocolate Layer
- Prepare the gelatin: Place 1 tablespoon of cold water into a dish, then sprinkle the gelatin on top. Allow the mixture to sit for a couple of minutes or until the gelatin is solid.
- Prepare the white chocolate mixture: In a bowl, combine white chocolate chips and 2 tablespoons of cream. Microwave, stirring every 30 seconds, until melted. Melt the gelatin until liquid, then stir that into the melted chocolate.
- Prepare the whip: In a chilled bowl, beat the heavy cream until thickened. Slowly add in the powdered sugar and beat on high until stiff peaks form. Set aside.
- Assemble: Soften the cream cheese in the microwave, then use the paddle attachment of your stand mixer to beat until smooth. Add in the melted chocolate followed by the lime zest and juice, then fold the prepared whipped cream into the mixture. Pour the filling into the crust, then place in the fridge.
Add the Key Lime Mousse Layer
- Prepare the gelatin: Place 1 tablespoon of cold water into a dish, then sprinkle the gelatin on top. Let the mixture sit until solid.
- Prepare the whip: In a mixing bowl, beat the heavy cream until thickened, then add in lime juice and zest. Slowly add in powdered sugar and beat on high until stiff peaks form.
- Assemble and chill: Slowly pour the liquid gelatin into the mixing bowl and mix well. Lastly, smash 10 Nilla wafers into small pieces, then fold those into the mousse. Pour the mousse over the chocolate layer, then chill for 3-4 hours.
Garnish and Serve
- Make the whip: Prepare another batch of whipped cream, then transfer it to a piping bag.
- Garnish the pie: Pipe the borders of the pie with whipped cream, garnish with more crushed Nilla wafers and lime zest, then serve or store in the fridge.
Can You Use Regular Lime Juice Instead of Key Lime Juice for Key Lime Pie?
In theory, yes. However, the flavor of key limes tends to be a little sweeter than the flavor of regular limes.
If you can find key limes at the store, I do recommend those. Otherwise, in a pinch, regular limes will work! Your mousse cake will be delicious either way!
Why is My Key Lime Pie Crust Soggy?
If your pie crust is soggy, then it likely just didn’t set up enough. To give it more structure, I recommend setting it in the fridge while you prep the filling.
Chilling it for even a short amount of time allows the butter to solidify a little bit so the crust holds up better under the key lime mousse.
Tips and Notes
- Use a springform pan. Using a springform pan allows you to easily remove the pie without a high risk of damaging it. I recommend one that is at least three inches tall so you can build all of the layers.
- If you don’t have a springform pan, then I recommend using a 9-inch square pan and cutting the pie into bars rather than slices.
- Chill the whipped cream mixing bowl. The cold bowl creates a lighter, fluffier whip. I recommend sticking the bowl in the freezer for just a few minutes before making a batch.
- Using fresh key limes? I usually find that 2 key limes produces about 1 tablespoon of key lime juice. I usually just buy the big bags of key limes, then use any leftover limes to make more desserts!
How to Store
Finished key lime mousse pie can be stored covered in the fridge for 3-5 days.
Print
No-Bake Key Lime Mousse Pie
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Refrigerator
- Cuisine: American
Description
This No-Bake Key Lime Mousse Pie starts with a Nilla Wafer crust, then a layer of white chocolate key lime mousse, then a lime and cookie mousse on top of that. Finish this off with some crushed Nilla Wafers and more lime zest!
Ingredients
For the crust:
- 1 box Nilla Wafers (14 oz)
- 8 tablespoons (1 stick) unsalted butter
For the white chocolate layer:
- 1 tablespoon cold water
- 1 teaspoon gelatin
- 6 ounces white chocolate
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- 6 key limes, zested and juiced
For the mousse layer:
- 1 tablespoon cold water
- 1 teaspoon gelatin
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- 4 key limes, zested
- 1 tablespoons key lime juice
- 10 Nilla wafers
For the topping:
- ¾ cup heavy whipping cream
- 2–3 tablespoons powdered sugar
- 5 Nilla wafers for garnish
- 2–3 key limes for garnish
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Remove 15 Nilla Wafers from the package (set them aside) and grind the rest into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- For the white chocolate layer: Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Stir the liquid gelatin into the melted chocolate and set it aside to cool.
- Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Next add the key lime zest and the key lime juice and continue mixing until it’s well blended into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
- For the mousse layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- First, add the key lime juice and lime zest, then slowly add the powdered sugar and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- In a small Ziploc bag, roughly smash 10 Nilla wafer cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
- Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
- For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with the remaining 5 Nilla wafers (crushed) and additional key lime zest. This pie must stay refrigerated.
Glad you enjoyed your low-key (lime) 4th! Looks delish! Enjoy the mom time, especially the shopping for a dress time. woo hoo!