Lime Parfait Pie
|Pastry||1 (For Single Crust Pie)|
|Lime gelatin||3 Ounce (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Shredded lime peel||3⁄4 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Pint|
|Whipping cream||1 Cup (16 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge of pie plate.
Flute edge and prick bottom and sides of pastry with tines of fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool on wire rack.
In large bowl dissolve gelatin in boiling water.
Stir in lime peel and lime juice.
Add ice cream by spoonfuls, stirring till melted.
Chill to the consistency of unbeaten egg whites (partially set).
Whip the 1 cup whipping cream; fold into lime mixture.
Chill till mixture mounds when spooned.
Turn into baked shell.
Chill several hours or overnight till set.
Top with whipped cream and maraschino cherries, if desired.
Cover; chill to store.