Ingredients
CRUST
22 store-bought Coconut Cookies, finely rolled (almost 2 C.)
1/4 C. melted butter
1/4 C. sugar
MOUSSE
3/4 C. sugar (separated)
4 eggs, separated
1 envelope unflavored gelatin
1/2 C. cold water
1/2 C. lime juice (bottled Key Lime juice is preferred)
1 tsp. lime rind, green part only
1/4 tsp. salt
1 1/2 C. heavy cream (separated)
Preparation
For the Crust: Preheat oven to 350’F. Combine cookie crumbs, sugar, and butter. Press firmly into a 9" pie dish. Bake for 8 minutes, until lighlty browned. Cool.
For Mousse: Sprinkle gelatin over cold water in small heavy saucepan to soften. Stir in egg yolks, 1/2 C. sugar, salt, lime juice, and rind. Cook over medium heat, stirring, until thickened. Cool to room temperature, stirring occasionally. Beat egg whites until frothy. Gradually add remaining 1/4 C. sugar, beating until whites hold stiff peaks. Beat 3/4 C. heavy cream. Fold whites and whipped cream into lime mixture. Pour into shell, chill at least 3 hours, or overnight. Whip remaining 3/4 cup cream for topping.
