Frosted Daiquiri Pie
|Baked 9 inch pie shell||1|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
|Grated lime rind/Lemon||1 Teaspoon|
|Green food color||1 Teaspoon|
|Light rum||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. In double-boiler top, combine gelatine with 2/3 cup sugar and salt; add egg yolks, water, lime juice; with egg beater, beat until blended. Cook over boiling water (or in saucepan over low heat), stirring, until mixture coats spoon. Remove from heat; add rind; then tint pale green with food color.
2. Cool mixture; stir in rum. Then refrigerate mixture until slightly thicker than unbeaten egg whites. In large bowl, beat egg whites until they form moist peaks when beater is raised; then add 1/3 cup sugar, 1 tablesp. at a time, beating until stiff. Fold in gelatine mixture.
3. Turn mixture into pie shell; refrigerate several hours. Top with whipped cream, sweetened if desired; decorate with short pieces of red cellophane straws.