The best delicious Key Lime Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Key Lime Chiffon Pie recipe today!
Hello my friends, this Key Lime Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Key Lime Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Key Lime Chiffon Pie.
What Makes This Key Lime Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Key Lime Chiffon Pie.
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2 c Shredded coconut toasted 1 c Water
1/4 c Brown sugar 1/2 c Sugar
1/2 c Butter; melted 1/4 c Lime peel (zest)
Filling syrup: — finely cut strips
-CREAM:-
1/3 c Reserved lime syrup 5 Drops food coloring (green)
1 pk Unflavoured gelatin — optional
1/3 c Lime juice fresh 1 c Whipping cream
1/2 c Sugar; divided 1 ts Vanilla
2 Eggs; separated
COCONUT SHELL: Mix in a bowl. Firmly press into a 9 inch (20 cm)
greased pie plate. Chill to firm.
LIME FILLING: To make syrup: In a saucepan combine water and sugar.
Heat to simmer. Stir in lime zest and simmer for 30 minutes. Strain,
reserving syrup and lime zest.
For Filling: Heat 1/3 c (75 ml) of syrup in saucepan. Remove pan
from heat and sprinkle with gelatin, let soften 1 minute. Then stir
in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food
colouring, if desired. Place over low heat, stirring constantly until
mixture is thick and frothy, about 5 minutes.
Remove from heat and cool to room temperature.
Beat egg whites and 2 Tbsp (25 ml) of the remaining sugar until stiff
peaks form. Fold lime cream mixture into egg whites.
Beat whipping cream with remaining 2 Tbsp (25 ml) sugar and garnish
with reserved candied lime zest.
Chill several hours before serving.
From Calgary Co-op advertising flyer Jan. 28 – Feb. 3, 1991 From:
Fred Towner Date: 09-14-93
Yields
1 servings
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