Lime Daiquiri Pie
|Pastry||1 (For Single-Crust Pie)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Finely shredded lime peel||1⁄2 Teaspoon|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg yolks||3 , slightly beaten|
|Green food color||8 Drop|
|Light rum||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Follow the package directions and prepare pastry for 9" pie plate.
Roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Combine 2/3 cup sugar, gelatin, and salt.
Stir in lime juice, water, and egg yolks.
Cook and stir over low heat till mixture thickens slightly.
Remove from heat.
Stir in lime peel; tint with food coloring, if desired.
Cool slightly; stir in rum.
Chill to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Chill till mixture mounds when spooned.
Turn into baked pastry shell.
Chill several hours or till set.
If desired, garnish with unsweetened whipped cream, lime slices, and mint sprigs.
Cover and chill to store.