COPA'S KEY LIME-BLACK LAGOON PIE
Source of Recipe
www.cookbooks.com
List of Ingredients
CRUST:
2 pie crusts (deep dish)
1/2 c. shortening
2 (1 oz.) sq. unsweetened
chocolate
3/4 c. sifted flour
1/2 tsp. baking powder
1 c. almonds, walnuts or
pecans
1/2 tsp. salt
2 eggs
1 c. sugar
1 tsp. vanilla
Key Lime Filling:
1 Tbsp. (envelope) Knox
unflavored gelatine
1 c. sugar
1/4 tsp. salt
4 egg yolks
4 egg whites
1/2 c. lime juice (fresh or
reconstituted)
1 c. heavy cream, whipped
1/4 c. water
1 tsp. lime peel, grated
1 to 2 drops green food
coloring
Recipe
CRUSTS: Bake each crust until only half done. Remove from oven
and set aside. Melt shortening and chocolate together over hot
water or in microwave. Cool mixture. Sift together flour,
baking powder and salt. Beat eggs until light and stir in
sugar; then blend with chocolate mixture. Stir in flour
mixture, vanilla and nuts. Place half mixture in each pastry
crust; bake at 350 degrees for 12 minutes. This baking time cooks the
black lagoon bottom and crust. Test with toothpick for done- �
ness. Twelve minutes may not be long enough.
Key Lime Filling:
Thoroughly mix the gelatine, 1/2 cup sugar and salt in
saucepan. Beat egg yolks, lime juice and water. Stir into the
gelatin mixture. Cook and stir over medium heat, just until
the mixture comes to a boil. Remove from heat and stir in 1/2
of the grated lime peel. Sparingly add the food coloring to
tint the filling pale green. Chill, stirring occasionally,
until the mixture mounds slightly when dropped from a spoon.
Beat egg whites until soft peaks form. Gradually add 1/2 cup
sugar, then beat to stiff peaks. Fold gelatin mixture into
the egg whites, fold in 3/4 of the whipped cream. Pile onto
cooled lagoon fudge bottoms. Decorate with remaining whipped
cream and grated lime in center of each pie. For magnificent
eye appeal, add lime wheels. If only 1 pie is eaten. The
other can be frozen to enjoy later!
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