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Monday 07 September 2026 18:17:26 GMT
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Key Lime Pie Mousse Squares Key lime pie is hands down my favorite summer dessert and I like it tarttt. These mousse squares are everything I want and more this time of year. They are unbelievably light and creamy but tangy and tart from the key lime juice and the addition of Greek yogurt. They're the perfect dessert to bring to a summer gathering, whether you're spending the day at the beach or just wishing you were. Recipe below or on my Substack (link in bio - click “full recipes”). Enjoy!🍋‍🟩 For the Graham Cracker Crust: 2 1/2 cups (250g) graham cracker crumbs 1/3 cup (65g) granulated sugar  1/2 teaspoon fine sea salt 10 tablespoons (142g) unsalted butter, melted  For the Key Lime Mousse: 8 oz (226g) full-fat cream cheese, softened  1 (14 oz) can sweetened condensed milk  1 cup (240g) full-fat plain Greek yogurt  3/4 cup (180ml) key lime juice 1 tablespoon lime zest  1 1/2 tablespoons vanilla bean paste 1/4 teaspoon fine sea salt  2 cups (480ml) heavy whipping cream, cold 1/4 cup (30g) powdered sugar  Instructions: Start by making the graham cracker crust by preparing a 9x13-inch pan with parchment paper and preheating oven to to 350°F (175°C). In a large mixing bowl, mix together the graham cracker crumbs, sugar, and salt until evenly combined.  Transfer the mixture into the prepared pan and firmly press into an even layer in the bottom of the pan.  Bake for 10-12 minutes and allow to cool completely before adding the filling.  In a large mixing bowl, beat the cream cheese until completely smooth.  Mix in the sweetened condensed milk until silky.  Add the Greek yogurt, vanilla bean paste, salt, lime zest, and lastly the key lime juice. Mix until smooth and fully incorporated.  In a separate bowl, beat the heavy cream and powdered sugar until medium peaks form.  Gently fold the whipped cream into the key lime mixture until no streaks remain.  Spread evenly onto the cooled crust, cover and refrigerate overnight before slicing into squares. For the cleanest slices, wipe your knife between each cut. Because this mousse is so light and delicate, the first square lifted out from the pan may not be the prettiest, that’s the sacrificial slice for the chef.  Store covered in the refrigerator. Enjoy within 2 days, the graham cracker crust will naturally soften after about 48 hours as it absorbs moisture from the mousse. #KeyLimePie #KeyLimeDessert #SummerDessert #DessertRecipe #EasyDesserts
Key Lime Pie Mousse Squares Key lime pie is hands down my favorite summer dessert and I like it tarttt. These mousse squares are everything I want and more this time of year. They are unbelievably light and creamy but tangy and tart from the key lime juice and the addition of Greek yogurt. They're the perfect dessert to bring to a summer gathering, whether you're spending the day at the beach or just wishing you were. Recipe below or on my Substack (link in bio - click “full recipes”). Enjoy!🍋‍🟩 For the Graham Cracker Crust: 2 1/2 cups (250g) graham cracker crumbs 1/3 cup (65g) granulated sugar 1/2 teaspoon fine sea salt 10 tablespoons (142g) unsalted butter, melted For the Key Lime Mousse: 8 oz (226g) full-fat cream cheese, softened 1 (14 oz) can sweetened condensed milk 1 cup (240g) full-fat plain Greek yogurt 3/4 cup (180ml) key lime juice 1 tablespoon lime zest 1 1/2 tablespoons vanilla bean paste 1/4 teaspoon fine sea salt 2 cups (480ml) heavy whipping cream, cold 1/4 cup (30g) powdered sugar Instructions: Start by making the graham cracker crust by preparing a 9x13-inch pan with parchment paper and preheating oven to to 350°F (175°C). In a large mixing bowl, mix together the graham cracker crumbs, sugar, and salt until evenly combined. Transfer the mixture into the prepared pan and firmly press into an even layer in the bottom of the pan. Bake for 10-12 minutes and allow to cool completely before adding the filling. In a large mixing bowl, beat the cream cheese until completely smooth. Mix in the sweetened condensed milk until silky. Add the Greek yogurt, vanilla bean paste, salt, lime zest, and lastly the key lime juice. Mix until smooth and fully incorporated. In a separate bowl, beat the heavy cream and powdered sugar until medium peaks form. Gently fold the whipped cream into the key lime mixture until no streaks remain. Spread evenly onto the cooled crust, cover and refrigerate overnight before slicing into squares. For the cleanest slices, wipe your knife between each cut. Because this mousse is so light and delicate, the first square lifted out from the pan may not be the prettiest, that’s the sacrificial slice for the chef. Store covered in the refrigerator. Enjoy within 2 days, the graham cracker crust will naturally soften after about 48 hours as it absorbs moisture from the mousse. #KeyLimePie #KeyLimeDessert #SummerDessert #DessertRecipe #EasyDesserts

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