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Key Lime Chiffon Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
--- --------carol kaplan
acgr23b-------------------
------------------------crumb
crust------------------------ 1 1/2
c
graham cracker crumbs,
(5 oz.)
2
tb
sugar 1
pn
salt 1/2
c
unsalted butter,
melted
---------------------key lime
filling--------------------- 1
envelope
unflavored,
(1 t)
gelatin 1/3
c
water 1
c
sugar 2/3
c
key lime juice 5
eggs,
separated
1
tb
freshly grated lime zest 2
tb
tequila,
optional
Directions:
CRUST: Preheat oven to 325~. Combine the crumbs, sugar and salt in a
mixing bowl and toss together. Add the butter and stir vigorously until
blended. With your fingers press and pat the mixture over the bottom and
sides of a 9" pie pan, taking care not to make the sides too thick.
Bake the crust for 8 minutes , then cool completely before filling. KEY
LIME FILLING: In a heavy-bottomed saucepan, sprinkle the gelatin over
the water and let stand for a few minutes to soften. Add 1/2 C of the
sugar and the Key Lime juice and mix well. The add the egg yolks and
whisk until blended. Place over moderate heat and cook, stirring
constantly, until the mixture thickens slightly and barely reaches a
simmer, 5 to 10 minutes; DO NOT ALLOW TO BOIL. Stir in the lime zest.
Pour the gelatin mixture into a bowl and refrigerate, stirring
occasionally until it mounds when dropped from a spoon and is the
consistency of unbeaten egg whites, about 1 hour. Stir in the tequila if
desired. In a medium bowl, beat the egg whites until soft peaks form,
then gradually add the remaining 1/2 C sugar and beat until stiff
peaks form. Gently fold the lime mixture unto the whites, then pile into
the cooled crust. Chill several hours before serving. SOURCE:
Williams-Sonoma in-store recipe card. Formatted by Carol Kaplan
ACGR23B for Prodigy Food Forum 4/27/95
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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