Recipe: Fluffy Key Lime Pie (using gelatin, eggs and whipped cream)

FLUFFY KEY LIME PIE



1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 envelope unflavored gelatin
1 cup sugar, divided use
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated*
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy (whipping) cream
Sweetened whipped cream (optional, for serving)

Heat oven to 450 degrees F.

Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 20-45 minutes.

In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.

In small bowl, beat 1 cup heavy cream until stiff peaks form.

Fold egg whites and whipped cream into cooled lime mixture. Spread in cooled baked shell. Refrigerate until firm, about 2 hours.

Serve topped with sweetened whipped cream, if desired. Store in refrigerator.

*Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

Makes 8 pies
From: Recipelink.com
Source: Recipe magazine: Easy Fabulous Pies, Tarts and More, Pillsbury Most Requested Recipes Volume 13, Number 1, December 2005