Frank's Recipes! Key Lime Chiffon Pie

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Key Lime Chiffon Pie

Coconut Crust:
2 cup shredded coconut - toasted 500 ml
1/4 cup brown sugar - 50 ml
1/2 cup butter - melted 125 ml

Syrup:
1 cup water 250 ml
1/2 cup sugar - 125 ml
1/4 cup lime peel - finely cut strips (zest) 50 ml

Lime Filling:
1/3 cup reserved lime syrup 75 ml
1 pkg unflavored gelatin 1
1/3 cup lime juice - fresh 75 ml
1/2 cup sugar - divided - 125 ml
2 eggs - separated 1
5 drops food coloring (green) - optional 5
1 cup whipping cream 250 ml
1 tsp vanilla - 5 ml

COCONUT SHELL:
Mix in a bowl. Firmly press into a 9 inch (20 cm) greased pie plate. Chill to firm.

To make syrup:
In a saucepan combine water and sugar. Heat to simmer. Stir in lime zest and simmer for 30 minutes. Strain, reserving syrup and lime zest.

For Filling:
Heat 1/3 cup (75 ml) of syrup in saucepan. Remove pan from heat and sprinkle with gelatin, let soften 1 minute. Then stir in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food coloring, if desired. Place over low heat, stirring constantly until mixture is thick and frothy, about 5 minutes.

Remove from heat and cool to room temperature.

Beat egg whites and 2 tablespoon (25 ml) of the remaining sugar until stiff peaks form. Fold lime cream mixture into egg whites.

Beat whipping cream with remaining 2 tablespoon (25 ml) sugar and vanilla until thick. Fold whipped cream into lime filling, pour into pie shell and garnish with reserved candied lime zest.

Chill several hours before serving.