| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
American |
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin (1 env.) |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Lime juice |
| 1/4 |
c |
Water |
| 1 |
ts |
Grated lime peel |
|
|
Few drops green food color |
| 4 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 1 |
c |
Heavy cream, whipped |
| 1 |
|
9-in baked pastry shell |
|
|
Pistachio nuts, chopped |
|
|
Lime slices for garnish |
|
|
Heavy cream, whipped, to top |
INSTRUCTIONS
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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