Lime Chiffon Pie
|Lime gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Piecrust/One 9-inch pie shell||1 , baked and cooled (Mrs. Park'S)|
Dissolve gelatin in boiling water in a medium bowl.
Add grated lemon rind and 1/4 cup sugar.
Cool until mixture is the consistency of unbeaten egg white (about 20 minutes).
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes, or until soft peaks form.
Add lemon juice and continue beating.
Add remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
Fold into gelatin mixture and stir to combine thoroughly.
Pour into cool pastry shell, cover and refrigerate 3 hours, or until firm.
Serving size: Complete recipe
Calories 1958 Calories from Fat 522
% Daily Value*
Total Fat 58 g89.2%
Saturated Fat 22.4 g112%
Trans Fat 0 g
Cholesterol 27.5 mg9.2%
Sodium 1962.2 mg81.8%
Total Carbohydrates 307 g102.4%
Dietary Fiber 3.5 g13.9%
Sugars 181.8 g
Protein 56 g112.7%
Vitamin A 0.2% Vitamin C 42.9%
Calcium 141.7% Iron 13.2%
*Based on a 2000 Calorie diet