Lime Daiquiri Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg yolks||3 , slightly beaten|
|Finely shredded lime peel||1⁄2 Teaspoon|
|Green food coloring||8 Drop|
|Light rum||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Basic baked single crust pie shell||1|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
In saucepan, combine gelatin, the 2/3 cup sugar, and the salt.
Add lime juice and water.
Stir in beaten egg yolks; mix well.
Cook and stir over low heat till gelatin dissolves and mixture thickens slightly.
Remove from heat; add lime peel and food coloring.
Cool mixture slightly; stir in rum.
Chill till mixture is partially set.
Beat egg whites to soft peaks.
Gradually add the remaining sugar; beat to stiff peaks.
Fold into gelatin mixture.
Chill again till mixture mounds when spooned.
Pile into cooled pie shell.
Chill till firm.
Top with whipped cream and garnish with lime slices and fresh mint sprigs, if desired.