Lemon Mousse Pie
Yields: 8 servings
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/2 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon coconut butter
1 (.25 ounce) package unflavored gelatin
1/2 cup lemon juice
1/4 cup cold water
1 teaspoon grated lemon zest
1 (8 ounce) package mascarpone cheese, room temperature
1 cup confectioners’ sugar, divided
1 cup heavy whipping cream, whipped
1 teaspoon vanilla
Melt coconut butter in microwave (or on stove). Set aside.
Add dates to food processor and process for 1-2 minutes
Add nuts and coconut and process for 1-2 minutes more.
Add Coconut Butter, vanilla and salt and mix until crumbly.
Press mixture into pie pan and refrigerate.
In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
In a medium bowl, add heavy whipping cream, vanilla and 3 tablespoons of confectioner’s sugar. Mix with beaters on high until stiff peaks form. Set aside.
In a large bowl, combine mascarpone cheese and remaining sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pie crust.
Refrigerate for 2-4 hours.
Decorate with extra whipped cream.
Slice, serve and enjoy!