No-Bake Key Lime Pie Recipe

How To Make an Easy Chiffon Key Lime Pie Recipe

No-bake key lime pie, easy chiffon key lime pie recipe of lime juice, egg whites and cream in a light flaky pre-baked pie crust.
I had this fabulous pie on a 5 Star cruise ship.. it is slightly tart but not too sweet... excellent pie!!

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No-Bake Key Lime Pie
recipe and photograph byPeggy Bucholz for www.finedinings.com

Recipe Type: pie, key lime, fruit, chiffon, no-bake, eggs

Prep Time: 25 min
Total Time: 25 min
Yield: 1 9-inch pie (8 servings)

Ingredients:

1-1/2 teaspoons unflavored gelatin (one envelope)
3/4 cups sugar, divided
1/4 teaspoon Kosher salt
1/2 cup fresh key lime juice (no substitute)
4 eggs, separated
1/4 cups water
2 drops green food coloring
1 cup heavy cream
1 9-inch pie shell (recipe below or purchase from grocer)

Instruction:

In a saucepan combine gelatin, 1/2 cup sugar plus 3 tablespoons and salt.

In a small bowl whisk together key lime juice, 4 egg yolks and water; add to the gelatin mixture cooking over medium heat stirring constantly until the key lime mixture comes to a boil. Remove from heat, add food coloring. Cover and chill thoroughly in the refrigerator stirring occasionally until mixture thickens slightly.

In a medium sized bowl beat 4 egg whites gradually, add the remaining 1 tablespoon sugar and beat to soft peaks. In another clean medium sized bowl whip the heavy cream to soft peaks.

Fold beaten egg whites and whipped cream into the chilled key lime mixture; fill the cooled pre-baked crust (recipe follows, optional); chill until filling is set and serve.

Light Flaky Pie Crust
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon sugar
1-1/2 tablespoons Crisco shortening, chilled
1/4 cups butter, frozen, coarsely grated
ice water

Preheat oven to 450 degrees F.

In a food processor pulse the flour, salt and sugar; gradually add Crisco shortening and butter just until blended, do not over-process. Add small amounts of ice water until dough forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Roll dough out, fit loosely into a 9-inch pie pan without stretching, flute (crimp) the edges; prick bottom and sides generously with a fork to prevent bubbling.

Refrigerate for 30 minutes or longer to insure a crisp crust then bake for 8 to 10 minutes or until light golden brown. Remove from oven and cool on a rack.