Key Lime Chiffon Pie
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Syrup
- 1 cup water
- 1⁄2 cup sugar
- 2 tablespoons julienned lime zest (1/2 inch long)
-
Crust
- 22 graham cracker squares
- 1⁄4 cup light brown sugar
- 1 tablespoon grated lime zest
- 5 tablespoons butter, cut into pieces
-
Filling
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄3 cup fresh lime juice
- 1⁄2 cup sugar
- 2 eggs, separated
- 1 cup whipping cream
- 1 teaspoon vanilla
directions
-
Prepare the syrup:
- Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
- Preheat the oven to 375°F.
-
Prepare the crust:
- Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
-
Prepare the filling:
- Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
- Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
- In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
- Chill, uncovered, until firm (2 to 3 hours).
- Optional: Top with additional whipped cream and a slice of lime.
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Reviews
-
Well, I tried this in the Springtime. There are things you can do the night before that make it such a fun pie. Like the crust, and the syrup, and the grating and the measuring of the lime juice. Covered extremely carefully, the ingredients wait happily for you to wake up at a decent hour (10:30am) to continue the pie fun. As far as taste: Not a better pie is out there.
RECIPE SUBMITTED BY
<p>My name is Karen and I live West of Chicago (on the edge of no where!) with my DH, our two German Shepherds, and our two daughters. I love to golf, garden (except for the weeding!), am addicted to romance novels (and good science fiction), and I love to bake--usually cakes from scratch when I have the time! Since getting married, I have been cooking a lot more and am having a lot of fun trying new recipes! And now that I have two little ones, the slow cooker is my friend! The girls take a lot of time, but they are worth it!<br /><br />The dogs are my babies too--though they are about as big as I am! It has been a bit of a challenge at times, as they both have severe hip dysplasia, but they are great dogs and I have learned so much about arthritis! I have also learned a lot about cancer, as our female was diagnosed with bone cancer. She is now on three, but doing great post-chemo. They are both great with the kids and love to ***** little hands and feet! and noses! and ears! and...! <br /><br />I participated in the 2006 Fall PAC--and what a great game/program/thing! So much fun! <br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></p>