Lime Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs), divided|
|Eggs||4 , separated|
|Lime juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs), whipped|
|Baked 9 inch pastry shell||1|
Combine gelatin and 1/2 cup sugar in a heavy saucepan.
In a small bowl lightly beat egg yolks, add lime juice and water.
Add mixture to gelatin mixture, stir well.
Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens.
Remove from heat.
Combine egg whites (at room temperature) and salt, beat until foamy.
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold meringue and whipped cream into gelatin mixture, spoon mixture into pastry shell.
Chill until firm.
Garnish pie with remaining whipped cream.