Lemon Mousse Pie

This recipe just says spring. It's also surprisingly simple. A gram cracker crust is filled with fresh lemon mousse which is then frozen and topped with whipped cream and lemon zest. Please vote for this in the pie contest! Feel free to comment below and I'll do my best to get back to you :)

Crust:

1 1/2 cup gram cracker crumbs

1 stick butter, melted

1/3 cup sugar

Lemon Mousse:

1 1/2 teaspoon gelatin

1/2 cup fresh lemon juice

4 eggs

1 tbs lemon zest

1/2 cup sugar

1 cup cream

Garnish:

1 1/2 cup heavy cream

1 tbs sugar

1 tsp vanilla

Grated lemon peel

Mix together crust ingredients, press into a 9 inch pie pan and refrigerate until later.

Sprinkle the gelatin over the lemon juice in a small saucepan. Meanwhile beat together the eggs, sugar, and lemon zest until lemon colored and slightly thickened.

Warm the gelatin mixture over low heat for 1 minute until the gelatin is dissolved. Cool for 1 minute, then whisk into the egg mixture. Pour whole mixture back into your saucepan and cook over medium heat for 3-4 minutes.

Whip the 1 cup of cream in a mixer or by hand until it holds stiff peaks. Working in batches, fold the whipped cream in to the egg mixture. Refrigerate covered for 1 hour.

Add the chilled mousse to the prepared crust. Freeze for at least 3 hours or overnight.

Combine the whipped cream ingredients in a mixer on high until it holds stiff peaks. Working with a piping bag, pipe whipped cream onto the pie right before serving. Top with grated lemon peel

Enjoy your finished pie. If you liked this instructable please vote for it in the pie contest. Thank you! :)