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1 Unflavored gelatin
1/4 c Water
2/3 c Sugar; divided
1/2 c Key lime juice
1/4 ts Salt
2 ts Grated lime rind
4 Eggs; separated
9″ 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
Yields
8 Servings
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