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Ingredientes
- 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
Direcciones
- 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 togethe 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 chiffoncream 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 consensed lowfat milk, and I think it has a more of the flavor of Key limes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 130 | 41% |
| Total Fat 14.41g | 18% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 381mg | 16% |
| Potassium 148mg | 4% |
| Total Carbs 35.83g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.61g | 14% |
| Protein 10.83g | 17% |
