Make easy gluten-free key lime pie mousse with fresh lime, whipped cream, condensed milk, and crunchy graham cracker crumbs.
Bright, creamy, and refreshingly tangy, this Easy Gluten-Free Key Lime Pie Mousse captures the flavor of classic key lime pie in a light, elegant, no-bake dessert. Fresh lime juice and zest balance the rich sweetness of condensed milk, while freshly whipped cream gives the mousse its smooth, airy texture.
A topping of gluten-free graham cracker crumbs adds a satisfying crunch and recreates the familiar flavor of a graham cracker pie crust. Serve the mousse in individual glasses, dessert cups, or small jars for an attractive presentation that requires no slicing or complicated assembly.
This make-ahead dessert is especially convenient for summer parties, holiday meals, showers, dinner parties, and other special occasions. Because the mousse needs at least three hours to chill, it can be prepared well before guests arrive. Garnish each serving with lime zest, additional whipped cream, or gluten-free graham cracker crumbs just before serving.
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 servings
Ingredients
For the Key Lime Pie Mousse
1 1/2 cups heavy whipping cream, very cold
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1/3 cup freshly squeezed lime juice, regular or key lime
2 teaspoons unflavored gelatin
2 tablespoons cold water
Zest of 1 lime, divided
For the Graham Cracker Topping
3/4 cup gluten-free graham cracker crumbs
Directions
Step 1: Prepare the Whipped Cream
Pour the cold heavy whipping cream and vanilla extract into the clean bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed for 5 to 7 minutes, watching the cream closely as it thickens. Stop mixing when the whipped cream is light, fluffy, and able to hold stiff peaks. Take care not to continue beating after stiff peaks form.
Step 2: Bloom the Gelatin
Place the unflavored gelatin in a small microwave-safe bowl. Add the cold water and allow the mixture to stand for approximately 5 minutes, or until the gelatin has bloomed and absorbed the liquid.
Microwave the bloomed gelatin for 10 to 15 seconds, just until it has completely dissolved. Set it aside briefly so that it can cool slightly before being added to the mousse.
Step 3: Make the Key Lime Filling
Remove the bowl of whipped cream from the stand mixer. Add the sweetened condensed milk, freshly squeezed lime juice, dissolved gelatin, and half of the lime zest.
Use a rubber spatula to gently fold the ingredients together until the mixture is evenly combined. Scrape around the sides and across the bottom of the bowl to incorporate the condensed milk without aggressively stirring the mousse.
Fold only until no visible streaks remain. Overmixing may deflate the whipped cream and reduce the light, airy texture of the finished dessert.
Step 4: Assemble the Mousse Cups
Evenly divide the key lime mousse among four serving glasses, dessert cups, or small jars. Gently smooth the top of each serving with the back of a spoon.
Sprinkle the gluten-free graham cracker crumbs evenly over the four servings. The crumbs provide the sweet, crisp graham cracker flavor associated with a traditional key lime pie crust.
If you prefer a more pronounced crust layer, place some or all of the crumbs in the bottom of the serving glasses before adding the mousse.
Step 5: Chill the Mousse
Cover the individual servings and transfer them to the refrigerator. Chill for at least 3 hours, or until the mousse is cold and fully set.
Keep the mousse refrigerated until you are ready to garnish and serve it.
Step 6: Garnish and Serve
Just before serving, sprinkle the reserved lime zest over the top of each mousse. If desired, finish the desserts with a thin lime slice, a spoonful of whipped cream, or additional gluten-free graham cracker crumbs.
Serve the Easy Gluten-Free Key Lime Pie Mousse chilled.
Notes
Freshly squeezed lime juice provides the brightest citrus flavor. Regular Persian limes work well, but key limes may be used for a flavor that more closely resembles traditional key lime pie.
Juice the limes before zesting or use separate limes for the juice and zest. Only remove the colorful outer portion of the peel because the white pith beneath it can taste bitter.
Use very cold heavy whipping cream for the best volume. A chilled mixing bowl and whisk attachment can also help the cream whip efficiently.
Watch the cream carefully as it approaches stiff peaks. The exact whipping time may vary depending on the mixer, bowl temperature, cream temperature, and speed setting.
Fold the filling gently to preserve the air incorporated into the whipped cream. Vigorous stirring may make the finished mousse denser.
For a stronger graham cracker crust effect, place some of the crumbs in the bottom of each glass before adding the mousse. Reserve the remaining crumbs for the topping.
The mousse may be prepared up to 24 hours before serving, making it a convenient dessert for entertaining. Keep the individual servings covered in the refrigerator and add delicate garnishes shortly before serving.
Store leftover mousse covered in the refrigerator for up to 3 days.
Fresh berries, toasted coconut, or white chocolate shavings may be used as additional garnishes. These toppings are optional and are not required for the mousse.
Check the labels on the graham crackers, gelatin, vanilla extract, and other packaged ingredients to confirm that they meet your gluten-free needs. When preparing this dessert for someone with celiac disease or gluten sensitivity, use clean equipment and work surfaces and prevent cross-contact with gluten-containing ingredients.
