Fluffy Key Lime Pie
For true Key Lime flavor, use Key Limes in place of regular limes for the lime juice. They are smaller in size and have a distinct aroma.
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- 1 enevelope unflavored gelatin
- 1 c sugar
- 1/2 c fresh lime juice
- 1/4 c water
- 4 pasteurized eggs, separated
- 1 t grated lime peel
- 2 drops green food coloring
- 1 c whipping cream
Heat oven to 450. Make pie crust as directed on box for one crust pie using a 9" glass pie pan. Bake 9-11 minutes or until golden brown. Cool completely about 30 minutes.
Meanwhile in 1 qt saucepan, combine gelatin, 1/2 c of the sugar, lime juice, water and egg yolks. Cook over medium heat 6-7 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.
Fold egg whites and whipped cream into cooled lime mixture. Spoon into cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream if desired.