Key Lime Pie "Original"
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8 Servings
1 ea Unflavored gelatin
1/4 c Water
2/3 c Sugar; divided
1/2 c Key lime juice
1/4 t Salt
2 t Grated lime rind
4 ea 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.
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