Imagine wandering through a tropical paradise, the sun warming your skin, while the tantalizing aroma of key lime pie floats through the air. This deconstructed key lime pie recipe takes the classic dessert to new heights, utilizing modern techniques and innovative ingredients like creamy avocado for a luscious mousse. It’s not just a dessert; it’s an experience that will leave your guests in awe.
### Ingredients
**For the Crust:**
– 1 cup graham cracker crumbs
– 3 tablespoons coconut oil, melted
– 2 tablespoons brown sugar
– Pinch of sea salt
**For the Key Lime Filling:**
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup fresh key lime juice (about 8-10 key limes)
– Zest of 2 key limes
– 2 large egg yolks
– 1 teaspoon vanilla extract
**For the Avocado Mousse:**
– 2 ripe avocados
– 1/4 cup honey or agave syrup
– 1/4 cup coconut cream
– Juice of 1 lime
– Pinch of sea salt
**For Garnish:**
– Whipped coconut cream (optional)
– Key lime zest
– Edible flowers (optional)
### Instructions
To begin, preheat your oven to 350°F (175°C).
For the crust, combine the graham cracker crumbs, melted coconut oil, brown sugar, and a pinch of sea salt in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch pie dish or individual tartlet molds to create an even layer. Bake in the preheated oven for 8-10 minutes, or until golden brown and fragrant. Remove from the oven and let cool completely.
While the crust cools, prepare the key lime filling. In a medium mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, key lime zest, egg yolks, and vanilla extract until smooth and well combined.
Pour the key lime filling into the cooled crust and spread it evenly. Bake for an additional 10-12 minutes or until the filling is set but still slightly jiggly in the center. Allow it to cool to room temperature, then refrigerate for at least 2 hours to firm up.
Now, let’s create the avocado mousse. In a food processor, combine the ripe avocados, honey (or agave syrup), coconut cream, lime juice, and a pinch of sea salt. Blend until creamy and smooth, scraping down the sides as needed to ensure no lumps remain.
Once the key lime pie has chilled, it’s time to assemble your masterpiece. Using a ring mold or by simply layering, spoon the key lime filling onto a plate or into individual serving dishes, followed by a generous dollop of avocado mousse.
For the final touch, garnish your deconstructed key lime pie with whipped coconut cream, a sprinkle of key lime zest, and a few edible flowers for a pop of color.
This dessert not only looks stunning but also offers a delightful balance of tangy and creamy that will transport you to a sun-soaked beach with every bite. Enjoy your culinary adventure!