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Ingredientes
- 1 x 9 inch classic crisco single crust pie dough see recipe
Direcciones
- 1/2 C. chocolate fudge topping 2/3 c. minced pecans1 tsp. unflavored gelatin 1/4 c. water 1 c. granulated sugar 1/4 c. cornstarch 1 c. lowfat milk 3 egg yolk - lightly beaten 1/3 c. key lime juice 1/4 c. butter flavor crisco 1 c. lowfat sour cream 2 c. whipping cream 1/4 c. confectioner's sugar chocolate shavings
- 1. Heat oven to 425 F.
- 2. For crust, prepare dough as recipe directs through step 6. For decorative edge, cut slits around edge of pastry leaving about 1 1/8 inches between slits. Fold top left corner down to the bottom right of each dough section forming triangles. Prick bottom and sides thoroughly with fork (50 times) to prevent shrinkage.
- 3. Bake at 425 F for 10 to 15 min or possibly till golden. Cold.
- 4. For fudge layer, spread fudge topping over bottom of crust. (Heat topping gently if it is too thick to spread.) Sprinkle with nuts.
- 5. For filling, soften gelatin in water in top of double boiler. Place over boiling water. Stir till gelatin is dissolved.
- 6. Combine granulated sugar and cornstarch in 2-qt saucepan. Stir in lowfat milk till smooth. Stir in egg yolks and lime juice. Add in butter Flavor Crisco. Cook, stirring constantly, on medium heat till mix comes to a boil. Boil one minute. Remove from heat.
- Stir in gelatin mixure slowly. Pour into large bowl. Refrigerate40 to 50 min. Mix in lowfat sour cream. Pour into baked pie shell. Refrigerate2 hrs.
- 7. For topping, combine whipping cream and confectioners sugar. Beat till stiff. Pile on top of pie. Garnish with chocolate shavings.
- NOTES : Original recipe uses macadamian nuts instead of pecans.
