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Name: Fluffy Key Lime Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Refrigerated pie crusts softened as directed on box; 1 envelope Unflavored gelatin; 1 cup Sugar; 1/2 cup Fresh lime juice; 1/4 cup Water; 4 Pasteurized eggs separated; 1 teaspoon Grated lime peel; 2 drops Green food color; 1 cup Whipping cream

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INGREDIENTS

1 Refrigerated pie crusts ; softened as directed on box
1 envelope Unflavored gelatin
1 cup Sugar
1/2 cup Fresh lime juice
1/4 cup Water
4 Pasteurized eggs ; separated
1 teaspoon Grated lime peel
2 drops Green food color
1 cup Whipping cream

INSTRUCTIONS

Heat oven to 450. Make pie crust as directed on box for one-crust baked shell using 9" glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile, in 1 quart saucepan, combine gelatin, 1/2 c of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes.

In a large bowl, beat egg whites with electric mixture on high speed until soft peak forms. Gradually add remaining 1/2 c sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

Fold egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shells. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator.

NOTES

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Fluffy Key Lime Pie

1 Refrigerated pie crusts softened as directed on box
1 envelope Unflavored gelatin
1 cup Sugar
1/2 cup Fresh lime juice
1/4 cup Water
4 Pasteurized eggs separated
1 teaspoon Grated lime peel
2 drops Green food color
1 cup Whipping cream

Heat oven to 450.  Make pie crust as directed on box for one-crust baked shell using 9" glass pie pan.  Bake 9 to 11 minutes or until lightly browned.  Cool completely, about 30 minutes.

Meanwhile, in 1 quart saucepan, combine gelatin, 1/2 c of the sugar, the lime juice, water and egg yolks.  Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly.  Remove from heat; stir in lime peel and food color.  Pour mixture into large bowl.  Refrigerate until mixture mounds slightly, about 45 minutes.

In a large bowl, beat egg whites with electric mixture on high speed until soft peak forms.  Gradually add remaining 1/2 c sugar, beating until stiff peaks form.  In small bowl, beat whipping cream until stiff peaks form.

Fold egg whites and whipped cream into cooled lime mixture.  Spoon into cooled baked shells.  Refrigerate until firm, about 2 hours.  Serve topped with sweetened whipped cream.  Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 8 Servings

Calories: 323
Calories from Fat: 25 (8%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 10.3mg		3 %
Sodium 5mg		0 %
Potassium 26.4mg		1 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 76.5g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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