Lime Chiffon Pie
|9 inch baked pie shell||1 (Toasted Coconut Crust / Butter Crunch Crust)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||4 , separated|
|Water||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Grated lime peel||1 Tablespoon, grated|
|Green food color||3 Drop (Adjust Quantity As Needed)|
|Cream of tartar||1⁄2 Teaspoon|
Bake pie shell.
Stir together 1/2 cup sugar and the gelatin in small saucepan.
Blend egg yolks, water and lime juice; stir into sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Stir in lime peel and food color.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat egg whites and cream of tartar until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Fold lime mixture into meringue; pile into pie shell.
Refrigerate until set, at least 3 hours.
If desired, serve with sweetened whipped cream.