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Tessa
Posted February 06, 2006 03:38 PM
Key Lime Pie
1 T. unflavored gelatin
1 c. sugar (divided)
¼ t. salt
4 eggs, separated
½ c. fresh Key Lime juice (or bottle??)
¼ c. water
1 t. grated Key Lime peel
1 cup whipping cream, whipped (I did this first and put in the frig)
1 baked 9 – inch pie shell ( I used a prepared graham cracker pie shell - worked perfectly!)
Green food coloring ( I didn’t use.. my pie was pale yellow - pie doesn't need to be green.. if you use coloring.. use it sparingly!!!)
Mix gelatin, ½ cup sugar and salt in a saucepan.
Beat eggs yolks, limejuice and water together
Stir into gelatin mixture.
Cook over med. Heat, stirring constantly until mixture comes to boil.
Remove from heat; stir in grated peel. Add enough coloring for PALE green color.
Chill, stirring occasionally until thickened.
While it's chillin':
Beat egg whites until soft peaks form. Add remaining sugar (½ cup) gradually; beat until stiff peaks form.
Fold (cooled) gelatin mixture into eggs whites; fold in whipped cream.
Spoon to pastry shell;
Chill until firm (I chilled it for 6 hours.. I covered it)
Spread with additional whipped cream and sprinkle with additional grated lime peel on around the edge of pie.
Posted February 06, 2006 03:38 PM
Key Lime Pie
1 T. unflavored gelatin
1 c. sugar (divided)
¼ t. salt
4 eggs, separated
½ c. fresh Key Lime juice (or bottle??)
¼ c. water
1 t. grated Key Lime peel
1 cup whipping cream, whipped (I did this first and put in the frig)
1 baked 9 – inch pie shell ( I used a prepared graham cracker pie shell - worked perfectly!)
Green food coloring ( I didn’t use.. my pie was pale yellow - pie doesn't need to be green.. if you use coloring.. use it sparingly!!!)
Mix gelatin, ½ cup sugar and salt in a saucepan.
Beat eggs yolks, limejuice and water together
Stir into gelatin mixture.
Cook over med. Heat, stirring constantly until mixture comes to boil.
Remove from heat; stir in grated peel. Add enough coloring for PALE green color.
Chill, stirring occasionally until thickened.
While it's chillin':
Beat egg whites until soft peaks form. Add remaining sugar (½ cup) gradually; beat until stiff peaks form.
Fold (cooled) gelatin mixture into eggs whites; fold in whipped cream.
Spoon to pastry shell;
Chill until firm (I chilled it for 6 hours.. I covered it)
Spread with additional whipped cream and sprinkle with additional grated lime peel on around the edge of pie.