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Key
Lime Pie
(no-bake)
recipe and
photograph by www.finedinings.com
1-1/2 teaspoons unflavored gelatin (one envelope)
1-1/2 cups sugar, divided
1/4 teaspoon Kosher salt
1/2 cup
key lime juice
4 eggs separated
1/4 cup water
2 drops green food coloring
1 cup heavy cream
1 9-inch pie shell
(recipe below)
In a saucepan combine gelatin, 3/4 cup sugar and salt.
In a small bowl whisk together key lime juice,
4 egg yolks, and water; add to
the gelatin mixture. Cook over medium heat stirring constantly until mixture comes to a boil. Remove from heat, add food coloring.
Cover and chill thoroughly stirring occasionally until mixture thickens slightly.
In a medium sized bowl beat
4 egg whites to soft peaks, gradually add 1/2 cup
sugar; beat to stiff peaks.
In another clean medium sized bowl whip the cream while
gradually adding the remaining 1/4 cup sugar; beat to soft peaks.
Fold beaten egg whites and whipped cream into the chilled key lime mixture;
fill the cooled pie crust shell (recipe follows) and serve the key lime pie.
Light Flaky Pie Crust
- a wonderful recipe!
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon sugar
1-1/2 tablespoons Crisco shortening, chilled
1/4 cup butter, frozen, coarsely grated
ice water
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 30 minutes.
Roll out the dough and fit into a 9-inch pie pan; prick the dough with a fork. Bake at 450° for 8 to 10 minutes.
Remove from oven; cool. Makes 1 crust
Wine recommendation: Muscat
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