Key Lime Pie
- pies, tarts & cobblers
- dessert
- summer
- nut-free
- granulated sugar
Categories:
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Pie
- 1 tablespoon unflavored gelatin 1 tablespoon unflavored gelatin
- 1 cup C&H® Granulated Sugar, divided 1 cup C&H® Granulated Sugar, divided
- 1/4 teaspoon salt 1/4 teaspoon salt
- 4 eggs, separated 4 eggs, separated
- 1/2 cup lime juice 1/2 cup lime juice
- 1/4 cup water 1/4 cup water
- 1 teaspoon lime rind, grated 1 teaspoon lime rind, grated
- Green food coloring (optional) Green food coloring (optional)
- 1 9-inch baked pastry shell 1 9-inch baked pastry shell
Whipped Cream
- 1 cup heavy whipping cream 1 cup heavy whipping cream
- 2 tablespoons C&H® Granulated Sugar 2 tablespoons C&H® Granulated Sugar
- 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
- 1 lime slice, for garnish 1 lime slice, for garnish
Instructions
Pie
Mix gelatin, 1/2 cup sugar and salt in saucepan. Beat egg yolks, lime juice and water together. Stir into gelatin mixture. Bring mixture to a boil on medium heat, stirring constantly. Remove from heat; add grated lime rind. Add a few drops of food coloring to tint mixture a pale green (optional). Chill in refrigerator for approximately 20 minutes until mixture coats a metal spoon.
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold gelatin mixture into egg whites. Fold in 1 cup Whipped Cream. Place in pastry shell.
Chill until firm. Garnish with twisted lime slice. Serve with remaining Whipped Cream.
Whipped Cream
Combine cream, sugar and vanilla in a chilled medium mixing bowl. Beat on medium-high speed until soft peaks form. Can be refrigerated for up to 2 hours.
Additional Tips:
Prepare the Whipped Cream while the Gelatin Mixture chills in the refrigerator.
.jpg/Web_Recipe_Tile_Image-Key Lime Pie 4 (3).jpg "Key Lime Pie")
