Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 52) worth the extra time Fluffy Key Lime Pie Prep Time: 30 Minutes Ready in: 3 Hours 15 Minutes Servings: 8 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1 envelope unflavored gelatin 1 cup sugar 1 /2 cup fresh lime juice 1 /4 cup water 4 pasteurized eggs, separated 1 teaspoon grated lime peel 2 drops green food color 1 cup whipping cream Sweetened whipped cream, if desired 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes. 2. Meanwhile, in 1-quart saucepan, combine gelatin, 1 /2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds slightly, about 45 minutes. 3. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form. 4. Fold egg whites and whipped cream into cooled lime mixture. Spread in cooled baked shell. Refrigerate until firm, about 2 hours. Serve topped with sweetened whipped cream. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 350 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g); Cholesterol 145mg; Sodium 160mg; Total Carbohydrate 40g (Dietary Fiber 0g; Sugars 28g); Protein 6g exchaNgeS: 2 Starch, 1/2 Other Carbohydrate, 31/2 Fat Cook’s Note » Key lime pies were traditionally made with the juice of Key limes – small limes grown in the Florida Keys. But the juice of Persian limes – the larger limes most readily available – works just fine. 52 Pillsbury Easy, Fabulous Pies
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