| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | American, Desserts, Pies | 8 | Servings |
INGREDIENTS
| 1 | Unflavored gelatin | |
| 1/4 | c | Water |
| 2/3 | c | Sugar, divided |
| 1/2 | c | Key lime juice |
| 1/4 | t | Salt |
| 2 | t | Grated lime rind |
| 4 | Eggs, separated |
INSTRUCTIONS
" ea baked pastry shell I got this recipe from a "Cracker," and it will dispute the previous statement that all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we've enjoyed this recipe a lot this year. Mix togethe gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to gelatin mixture. Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg whites until stiff but not dry. Gradually add remaining 1/3 c sugar and beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill until firm. Garnish with whipped cream and lime slices if desired. Note: To make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened consensed milk, and I think it has a more of the flavor of Key limes. Ann, Fl. FROM: ANN NEWTON (SWMG52B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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