A fluffy, chiffon-like
version of key lime pie.
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 fresh eggs yolks
4 large fresh egg whites
1 cup whipping cream
2 tablespoons powdered sugar
1 (9-inch) baked pie shell
- Dissolve the gelatin in
water; set aside.
- 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.
- 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: Please exercise caution when using
raw eggs that are uncooked in prepared food (see Food
Safety). We suggest using pasteurized egg products for this
recipe.
