Fluffy Key Lime Pie

By LLINDQU295

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 package unflavored gelatin
• 1 cup sugar
• 1/2 cup fresh lime juice
• 1/4 cup water
• 4 pasteurized eggs, separated
• 1 teaspoon grated lime peel
• 2 drops green food color
• 1 cup whipping (heavy) cream
• Sweetened whipped cream, if desired

Details

Servings 1
Cooking time 225mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

2
Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 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.

3
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

4
Gently stir 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. Store in refrigerator.