You could make the pie recipe as usual but put the crumbly crust at the bottom of a glass and add the custard on top with whipped topping and lime zest. It is fun and less messy than a pie. :)
the only thing about a key lime pie that is distinctive is the filling so make the filling only and eat it like pudding.
The tartness of this mousse was fantastic!! The texture is incredibly light and airy. I like to sprinkle graham cracker crumbs to make it more like a key-lime pie Key Lime Mousse 3/4 cup key lime juice fresh or bottled 1 envelope unflavoured gelatin 4 large eggs, separated, at room temp 3/4 cup sugar 1 cup whipping cream extra whipped cream for topping graham cracker crumbs for topping Place 2 tbs of lime juice in a small bowl. Sprinkle gelatin over and set aside to soften. Whisk yolks in heavy small saucepan to blend. Whisk in remaining lime juice, then 1/2 cup of sugar. Cook over low heat until mixture thickens slightly, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Pour into a large bowl and cool. Beat 1 cup of cream in a medium bowl to form soft peaks. Gradually add remaining sugar and beat until stiff. Using clean beaters, beat egg whites in another bowl until soft peaks form. Fold whites into cream. Gently fold cream mixture into lime mixture. Divide among 4 glasses. Cover and refrigerate until firm. Top each mouse with a dollop of whipped cream and sprinkle with graham cracker crumbs.
