Countdown: Thanksgiving Pie #7
Technically, this may not be a true Key Lime Pie, because this is the recipe we tried before moving to Florida and experiencing the real thing. However, Michelle and I love Key Lime Pie, and the boys don't, so I rarely, if ever, make it. But I enjoy ordering it at restaurants when I've left room for dessert!
Key Lime Pie
1 envelope unflavored gelatin
1 cup sugar
½ tsp salt
4 eggs, separated
¼ cup water
½ cup lime juice
1 tsp grated lime peel
green food coloring
1 baked 9-inch pie shell or crumb crust
Mix the gelatin, ½ cup of the sugar and the salt in the top of a double boiler. Beat the egg yolks until thickened. Stir in the water and lime juice. Add the egg yolk mixture to the gelatin mixture. Cook over boiling water until thickened. Mix in the lime peel and tint with a few drops of food coloring. Chill, stirring often, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites. Gradually add and beat in the remaining ½ cup sugar, until the whites form soft, shiny peaks. Fold into the gelatin mixture. Turn into the pie shell and chill until firm. Serves 8.
Key Lime Pie1 envelope unflavored gelatin
1 cup sugar
½ tsp salt
4 eggs, separated
¼ cup water
½ cup lime juice
1 tsp grated lime peel
green food coloring
1 baked 9-inch pie shell or crumb crust
Mix the gelatin, ½ cup of the sugar and the salt in the top of a double boiler. Beat the egg yolks until thickened. Stir in the water and lime juice. Add the egg yolk mixture to the gelatin mixture. Cook over boiling water until thickened. Mix in the lime peel and tint with a few drops of food coloring. Chill, stirring often, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites. Gradually add and beat in the remaining ½ cup sugar, until the whites form soft, shiny peaks. Fold into the gelatin mixture. Turn into the pie shell and chill until firm. Serves 8.
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