Key Lime Pie
A fluffy, chiffon-like version of Key Lime Pie.
1 (0.25-ounce) packet unflavored gelatin envelope
1/4 cup water
3/4 cup granulated sugar - divided use
1/4 teaspoon salt
1/2 cup lime juice
4 large fresh eggs yolks
4 large fresh egg whites
1 cup whipping cream
2 tablespoons powdered sugar
1 (9-inch) baked pie shell
- Dissolve the gelatin in water; set aside.
- For Filling: Measure a 1/2 cup sugar and salt into a saucepan over medium heat. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick. Remove from heat and stir in the gelatin mixture. Cool to room temperature.
- Whip the egg whites until they form soft peaks. Gradually add 1/4 cup sugar and continue to whip until stiff. Fold the whites into the yolk-gelatin mixture. Pour into a cooked 9-inch pie shell. Refrigerate.
- For Topping: Just before serving, beat whipping cream until soft peaks form; add powdered sugar and beat until cream is stiff but not dry. Top with pie with prepared whipped cream before serving.
Makes 8 servings.