LIME CHIFFON MINI PIES

By Joanks

Ingredients

• 1 tsp. freshly grated lime zest
• 1/4 cup fresh squeezed lime juice
• ( from 2 large limes)
• 2 Tbsp. lime flavored gelatin
• 1 cup heavy cream
• 1 can (14 oz.) sweetened condens-
• ed milk
• 2 pkgs. (4 oz. each) mini graham
• crusts (6 per container)
• additonal whipped cream
• additional lime zest

Details

Servings 12

Preparation

Step 1

Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan.
Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes.
Pour into a large bowl; let cool 10 minutes.
Pour heavy cream into a second large bowl.
Beat with electric mixer until medium stiff peaks form.
Whisk by hand to stiff peaks.
Add sweetened condensed milk to gelatin mixture; beat until well combined.
Fold in whipped cream and then divide evenly among prepared crusts.
Refrigerate at least 2 hours or until firm.
Garnish with additional whipped topping and lime zest, if desired.



Makes 12 mini pies