posted by Cissy 06-09-100 3:05 PM
Key Lime Chiffon Pie
from "The New Basics" cookbook:
1 cup water
1/2 cup sugar
2 Tbsp. julienned lime zest
22 graham cracker squares
1/4 cup light brown sugar, lightly packed
1 Tbsp. grated lime zest
5 Tbsp. unsalted butter
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup sugar
2 eggs, separated
1 cup heavy cream (whipping)
1 tsp. vanilla
Combine water, sugar and heat to a simmer. Stir in julienned zest and simmer for 30 minutes. Strain, reserving zest and syrup separately.
Preheat oven to 375. Combine crumbs, light brown sugar, grated zest and butter in food processor and mix until mixture holds together. Pat into 9" pie plate and bake for 8 minutes. Cool.
Heat 1/3 cup of reserved lime syrup. Remove from heat and sprinkle gelatin over and allow to soften 1 minute. Stir in lime juice, 1/4 cup of sugar and 2 egg yolks. Heat until mixture is thick and frothy, stirring constantly (about 5 minutes). Remove from heat and cool to room temperature.
Beat egg whites until soft peaks form. Gradually beat in 2 Tbsp. sugar, until stiff peaks form.
In another bowl with clean beaters, whip cream with vanilla and add remaining 2 Tbsp. sugar until stiff. Fold together: lime/gelatin mixture, egg white mixture and whipped cream, until no streaks remain. Pour into prepared crust and top with julienned lime zest. Chill, uncovered, for 2 to 3 hours (if refrigerating for a longer period, cover after initial chilling).
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