Key Lime Pie
No-Bake Recipe

photographs of all my recipes

I was introduced to this fabulous Key Lime Pie
on a 5 Star cruise ship....

this is by far my favorite because it is slightly tart but not sickening sweet, the texture is light,
smooth, melt in your mouth delicious !!

see more gourmet dessert recipes
with photographs

Key Lime Pie
recipe and photograph by www.finedinings.com

Filling
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)

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 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 cream to soft peaks.

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

Light Flaky 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 cups 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 in the refrigerator for 30 minutes.

Roll out the dough and fit loosely into a 9-inch pie pan without stretching, flute (crimp) the edges and prick bottom and sides generously with a fork to prevent bubbling. Refrigerate for 30 minutes or longer to insure a crisp crust then bake at 450° for 8 to 10 minutes or until light golden brown. Remove from oven and cool on a rack.

Makes 1 crust

Wine recommendation: Muscat