Key Lime Pie
photograph byPeggy Bucholz
Prep Time: 25 min
Total Time: 25 min
Yield: 9-inch pie (8 servings)
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 shell (recipe below or purchase from grocer)
In a saucepan combine gelatin, 1/2 cup sugar plus 3 tablespoons and salt.
In a small bowl whisk together lime juice, 4 egg yolks and water; add to the gelatin mixture cooking over medium heat stirring constantly until
the 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 the 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 gelatin mixture; fill the cooled pre-baked crust (recipe
follows, optional); chill until filling is set and serve.
Light Flaky 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
Preheat oven to 450 degrees F.
In a food processor pulse the flour, salt and sugar; gradually add the 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, fit loosely into a 9-inch pan without stretching,
flute (crimp) the edges; prick bottom and sides generously with a fork to
prevent bubbling and rising up.
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.