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Add a photoServings: 8
Ingredients
- 1 x Unflavored gelatin
- 1/4 c. Water
- 2/3 c. Sugar, divided
- 1/2 c. Key lime juice
- 1/4 tsp Salt
- 2 tsp Grated lime rind
- 4 x Large eggs, separated
- 9 x " baked pastry shell
Directions
- I got this recipe from a "Cracker," and it will dispute the previous statement which all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we've enjoyed this recipe a lot this year. Mix together gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add in to gelatin mix. Place over low heat, stirring constantly, till gelatin dissolves, about 6 minutes. Remove from heat and add in rind. Cold. Beat egg whites till stiff but not dry. Gradually add in remaining 1/3 c sugar and beat till stiff. Mix in gelatin mix. Turn into pastry shell and refrigeratetill hard. Garnish with whipped cream and lime slices if you like.
- Note: To make lime chiffon cream pie, mix in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened condensed lowfat milk, and I think it has a more of the flavor of Key limes. Ann, Fl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 22 | 19% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 125mg | 5% |
| Potassium 52mg | 1% |
| Total Carbs 21.4g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 20.15g | 13% |
| Protein 3.45g | 6% |
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