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1 ea 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 ea Eggs; separated
1 x 9″ 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 together 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 condensed milk, and I think
it has a more of the flavor of Key limes. Ann, Fl. FROM: ANN NEWTON
(SWMG52B)
Yields
8 Servings
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