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Key Lime Chiffon Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Fruits / Pies & Pastries

    --- --------carol kaplan
1 1/2  c  graham cracker crumbs, (5 oz.)
2  tb  sugar
1  pn  salt
1/2  c  unsalted butter, melted
    ---------------------key lime
1  envelope  unflavored, (1 t)
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

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" <> on Jan 5, 1996

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