Key Lime Pie

Prep Time
Web_Recipe_Description_Image-Key Lime Pie 3.jpg
6 servings
  • 1 tablespoon unflavored gelatin
  • 1 cup C&H® Granulated Sugar Easy Baking Tub, 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 (optional)
  • 1 9-inch baked pastry shell
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons C&H® Granulated Sugar Easy Baking Tub
  • 1/2 teaspoon vanilla extract
  • 1 lime slice, for garnish


Step 1

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.

Step 2

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.

Step 3

Chill until firm. Garnish with twisted lime slice. Serve with remaining Whipped Cream.

Whipped Cream

Step 1

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.

Prepare the Whipped Cream while the Gelatin Mixture chills in the refrigerator. 

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