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
- 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: *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.
