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Lime:Lime Chiffon Pie

Source of Recipe

recipecircus/jeannie


List of Ingredients





1 Pretzel Crust-below
Filling:
1 envelope unflavored gelatin
1/2 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 eggs, seperated
1 tsp. grated lime peel
2 drops green food coloring
1/2 cup sugar
1 cup whipping cream, whipped
Optional Topping: Additional whipping cream, lime slices, chopped pistachio nuts for decorating

Pretzel Crust

1 1/4 cups crushed pretzels
2 tbsp. sugar
1/3 cup butter or margarine, melted
In medium bowl, combine pretzels, sugar and butter, reserving 2 tbsp. for topping. Press into bottom of 9" pie plate. Bake in preheated 375° oven 8 min. Cool.




Recipe

Butter 9" pie plate, using recipe for pretzel crust prepare crust for pie.

In a small saucepan, combine gelatin, sugar, lime juice, water and egg yolks. Cook over med-high heat stirring constantly until mixture boils and thickens (about 5-6 minutes). Remove from heat, stir in lime peel and food coloring. Refrigerate about 15-20 minutes or until mixture mounds slightly when touched with the back of a spoon and lifted.

In a large bowl, beat egg whites until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Fold gelatin mixture into egg whites. Fold in whipped cream. Pour into prepared crust. Refrigerate until firm.

Optional: Garnish with additional whipped topping using star tube and pastry bag, place lime slices around pie, and sprinkle with pistachio nuts.