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Split-Level Lime Chiffon Pie


Originally made with the tart juice of Florida Key limes, Key lime pie became popularized in a recipe that uses sweetened condensed milk, egg yolks, and regular lime juice. Dense and creamy, it was (and is) usually served in a graham cracker crust. This is a rethinking of that pie. It's made with lime juice and plain yogurt and is very light and low in fat, bursting with lime tartness. It separates into neat layers as it chills.



List of Ingredients






Makes one 9-inch pie, serves about eight

Gingersnap Crumb Crust
1-1/2 cups fine gingersnap crumbs (about 18 2-inch cookies)
3 tablespoons sugar
1/3 cups (5-1/3 tablespoons) unsalted butter, melted

Filling
1-1/2 envelopes (3-3/4 teaspoons) unflavored gelatin
1 cup cold milk
3 large eggs, separated
3/4 cup plus 2 tablespoons sugar
1 cup fresh lime juice (usually 4 to 6 limes)
1 cup low-fat plain yogurt


Recipe




Thin lime slices, halved, for garnish

1. Gingersnap Crumb Crust: Preheat the oven to 350 degrees F, with a rack in the center. In a bowl, combine the gingersnap crumbs, sugar, and butter; toss to moisten the crumbs. Press evenly into the bottom and sides of a buttered 9-inch pie pan, reaching up to but not over the rim. Bake until the crumbs are set and slightly darker brown, about 9 minutes. Cool the crust completely on a wire rack.

2. Filling: Sprinkle the gelatin over the milk in a nonreactive saucepan, whisk until combined, and set aside for 5 minutes. Pour 2 to 3 tablespoons of the milk mixture into a bowl, and bring the remaining milk in the saucepan nearly to a boil. Add the egg yolks and the sugar to the bowl; whisk to combine. Whisk in the hot milk, a little at a time. Return the mixture to the pan.

3. Cook the custard over low heat, stirring almost constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Do not allow to boil. Immediately strain the custard into a clean bowl and whisk in the lime juice and yogurt.

4. Beat the egg white until not quite stiff. Thoroughly but gently fold the whites into the still-warm custard mixture. Pour into the cooled pie crust. Loosely cover and chill until set, about 2 hours.

5. Garnish with the halved lime slices and serve cool.

Note: If you'd rather have a smooth custard, instead of one that separates into layers, refrigerate the mixture at the end of Step 3, stirring now and then, until it begins to thicken. Then proceed to fold in the beaten egg whites as directed.

Excerpted from Classic Home Desserts by Richard Sax. Copyright 1994. Reprinted by permission of Houghton Mifflin Co. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher