Prep 0 mins
Cook 0 mins
- 1 tablespoon unflavored gelatin (1 env.)
- 4 egg whites
- 1⁄2 cup sugar
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 cup heavy cream, whipped
- 4 egg yolks
- 1 9 in.baked pastry shell
- 1⁄2 cup lime juice
- pistachio nut, chopped
- 1⁄4 cup water
- lime slice (for garnish)
- 1 teaspoon lime peel, Grated
- heavy cream, whipped (to top)
- 3 drops green food coloring
- Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
- Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
- Cook and stir over medium heat just till mixture comes to boiling.
- Remove from heat; stir in grated peel.
- Add food coloring sparingly to tint pale green.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
- Fold gelatin mixture into egg whites.
- Fold in whipped cream.
- Pile into cooled baked pastry shell.
- Chill till firm.
- Spread with more whipped cream; edge with grated lime peel.
- Sprinkle chopped pistachio nuts in center.
- Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
This is one of my tried and true recipes I have used for years. Everyone always asks for the recipe. I garnish with very thinly sliced limes and grated lime (see pic). I do not add additional whipping cream--I think it is too much. The result is a beautiful, yummy dish! Thanks for posting!
I am a Key Lime Pie fanatic and all I can say is WOW! I had never made this pie before and enjoyed the taste testing and the beautiful colors. I highly recommend this recipe if you are a Lime lover!
This is the first time ever that I have made and eaten a Lime Pie and I could't stop myself from pinching the filling before filling the pie crusts. I used the juice and zest of 2 Tahitian Lime and made sure that the eggs I used were very fresh. I accidentally left some egg whites in the yolks but these cooked white and I could see them to remove it. For step 6, please remember to stir occasionally as you want to have a smooth gelatine mixture when you mix it with the egg white. This is enough to make a 9inch pie. I had problems with my crust so ended up with a 9 inch and a 7 inch pie. I'm very glad I made this. My hubby loves the pie and he doesn't like limes. ;-)