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Re: Key Lime Pie
[Re: SouthCarolina]
#16294
04/27/2012 12:55 PM
04/27/2012 12:55 PM
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Anonymous
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Anonymous
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I've been using this one for years: 9" baked graham cracker crust For filling- 1/2 envelope gelatin 2 Tbl cold water 2 eggs, separated 1/2 C sugar pinch or salt juice of 1 lime and grated peel of 1/2 lime 1/2 C heavy cream, whipped until it holds a soft shape -Make pie shell and cool. In a small saucepan, sprinkle gelatin over cold water and let stand 5 minutes or until spongy. Meanwhile, beat egg yolks with half the sugar, the salt, lime juice, and peel, until light and creamy. Pour into the top of a double boiler and cook, stirring, over gentle heat until mixture is the consistency of heavy cream. Take from heat. Dissolve gelatin over a pan of hot water and stir into lime mixture. Cool, stirring occasionally. Beat egg whites until they hold a stiff peak and beat in remaining sugar, a spoonful at a time until smooth and glossy. When lime mixture starts to set, beat until smooth and fold into meringue, with whipped cream. Pour into pie shell and chill.
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