Lime Chiffon Pie
Source: My Great Recipes (section 25, card 72)
Makes 1 pie, 4-6 servings
** This is a no-bake pie that uses raw eggs **
“This seemed kind of complicated to me, so I was sure it wouldn’t set or taste good, but it did! I used the coconut crust & used a 9-inch pie pan”
Ingredients
Graham cracker crust:
2 cups graham cracker crumbs
3 Tablespoons melted butter or margarine
OR
Coconut crust:
1/3 cup butter
1 cup flour
1/2 cup toasted coconut
3 T. milk
Filling:
1 envelope gelatin
1/4 cup water
1/2 cup sugar
1/2 cup plus 2 T. freshly squeezed lime juice
2 teaspoons grated lime peel
4 eggs, seperated
1/2 cup sugar
Graham cracker crust
1. Blend cracker crumbs with butter. Press into 10-inch pie plate. Bake at 375 degrees (F) for 8 to 10 minutes. Set aside.
Coconut crusted
2. Cut butter into flour. Add toasted coconut with milk. Roll out, press into pie plate and bake at 400 degrees (F) for 8 minutes.
Filling
1. Dissolve gelatin in the 1/4 cup water.
2. In saucepan, combine cugar, lime juice and grated peel. Bring to a boil, stirring until sugar is dissolved. Reduce heat. Add gelatin and stir until dissolved. Remove from heat.
3. Beat egg whites until the form soft peaks. Add additional 1/2 cup sugar, slowly, until stiff but not dry.
4. Beat egg yolks. Slowly pour lime mixture into the beaten egg yolks, stirring constantly. Cool quickly in freezer or bowl of ice, until slightly thickened.
5. Fold in egg whites. Pour into crust. Chill for about 3 hours or until firm
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