Key Lime Pie
|Eggs||2 , separated|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Milk||1⁄2 Cup (8 tbs)|
|Key lime juice/Other lime juice||1⁄2 Cup (8 tbs)|
|Grated lime rind||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
|9 inch baked graham cracker crust||1|
|Lime twist||4 (For Garnish)|
In the top of a double boiler, mix the egg yolks, 1/2 cup sugar, and the milk.
Place over simmering hot water.
Do not allow the water to touch the bottom of the pan holding the yolks.
Stir constantly, using a whisk, 10 to 15 minutes, until eggs form a loose, frothy custard sauce, thick enough to coat a spoon.
Mix together the gelatin, lime juice, and lime rind.
Let sit 1 to 2 minutes to soften, then add to warm custard.
Cook and stir the custard about 1 minute, until the gelatin is dissolved and well blended.
Remove pan from heat and cool mixture down to room temperature.
While custard is cooling, whip 1 cup heavy cream into soft but firm peaks.
This will make 2 cups whipped cream.
Set aside briefly.
Place egg whites in a clean dry copper or stainless-steel bowl.
Beat on medium speed until foamy, then raise speed and beat until soft peaks form.
Begin beating in 1/2 cup sugar, a tablespoon at a time, until peaks become firm and satinlike.
If, at this point, the custard has not reached a consistency that resembles very loosely whipped cream (or thin mayonnaise), hasten the process by placing custard pan in a bowl of ice water.
Stir custard constantly until thickened properly.
Watch carefully that you do not go beyond this consistency or custard will have to be rewarmed to soften, then cooled again.
Fold the 2 cups whipped cream into the properly thickened egg-custard mixture.
Then gently fold in the stiff egg whites.
Pour the mixture into prepared Graham Cracker Crust.
Chill until firm.
When firm, whip remaining cup of cream with 2 tablespoons sugar and the vanilla until soft peaks form.
Spread cream on top of lime filling, mounding attractively in the center.
Chill well before serving garnished with twisted lime slices.