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Key Lime Pie

1 (1/4-ounce) packet unflavored gelatin envelope
1/4 cup water
3/4 cup granulated sugar, divided use
1/4 teaspoon salt
1/2 cup lime juice
4 large eggs yolks
4 large egg whites
1 cup whipping cream
2 tablespoons powdered sugar
1 (9-inch) baked pie shell
  1. Dissolve the gelatin in water; set aside.
  2. Measure a 1/2 cup sugar and salt into a saucepan over medium heat. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick. Remove from heat and stir in the gelatin mixture. Cool to room temperature.
  3. Whip the egg whites until they form soft peaks. Gradually add 1/4 cup sugar and continue to whip until stiff. Fold the whites into the yolk-gelatin mixture. Pour into a cooked 9-inch pie shell. Refrigerate. Just before serving, beat whipping cream until soft peaks form; add powdered sugar and beat until cream is stiff but not dry. Top with pie with prepared whipped cream before serving.

Makes 8 servings.

Note: *For salmonella-safe egg whites

You will need: a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer

Place egg whites in bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites, but not raising any foam. Set aside.

In skillet, heat 1 inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with thermometer (tilt bowl if necessary to have about 2 inches of white covering thermometer stem).

Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use.

When the desired temperature is reached, proceed with recipe.

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