LOCATION: Recipes >> Key Lime Pie >> Key Lime 23
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Key Lime 23
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Key Lime Pie
Servings: 6
1 tb unflavored gelatin (1 env.)
1/2 c sugar
1/4 ts salt
4 egg yolks
1/2 c lime juice
1/4 c water
1 ts grated lime peel
few drops green food color
4 egg whites
1/2 c sugar
1 c heavy cream, whipped
9-in baked pastry shell
pistachio nuts, chopped
lime slices for garnish
heavy cream, whipped, to top
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, lime juice, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in grated peel. Add food coloring sparingly
to tint pale green. Chill, stirring occasionally, until the mixture
mounds slightly when dropped from a spoon. Beat egg whites till
soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
Fold gelatin mixture into egg whites. Fold in whipped cream. Pile
into cooled baked pastry shell. Chill till firm. Spread with more
whipped cream; edge with grated lime peel. Sprinkle chopped pistachio
nuts in center. Garnish with thinly sliced lime placed in whipped
cream mounds around edge of pie.
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