Key Lime Pie

Key Lime Pie

Citrus is key in the summertime. Top this pie with homemade whipped cream and lime slices for a sunny, sophisticated finish.

YIELDS

about 6 servings

INGREDIENTS

Pie

  • 1 tablespoon unflavored gelatin
  • 1 cup Granulated Sugar, divided
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1/2 cup lime juice
  • 1/4 cup water
  • 1 teaspoon lime rind, grated
  • green food coloring
  • 1 9-inch baked pastry shell

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons C&H® Granulated Sugar
  • 1/2 teaspoon vanilla extract
  • 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. Chill in refrigerator until mixture coats a metal spoon (about 20 minutes).

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.