| 1 | 9" ea baked pastry shell i got this recipe from a "cracker," and it will dispute the previous statement that all will agree on how to make the best key lime pie. |
| 2 | My tree froze, but came back, so we"ve enjoyed this recipe a lot this year. |
| 3 | Mix togethe gelatin, 1/3 c sugar and salt in saucepan. |
| 4 | Combine slightly beaten egg yolks, water & lime juice. |
| 5 | Add to gelatin mixture. |
| 6 | Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. remove from heat and add rind. |
| 7 | Cool. |
| 8 | Beat egg whites until stiff but not dry. |
| 9 | Gradually add remaining 1/3 c sugar and beat until stiff. |
| 10 | Fold in gelatin mixture. |
| 11 | Turn into pastry shell and chill until firm. |
| 12 | Garnish with whipped cream and lime slices if desired. |
| 13 | Note: to make lime chiffon cream pie, fold in ?c heavy cream, whipped before turning into pastry shell. |
| 14 | This is a much lighter pie than the one using sweetened consensed milk, and i think it has a more of the flavor of key limes. |
| 15 | Ann, fl |
