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Key Lime Chiffon Pie Ingredients
Syrup:
1 cup water
1/2 cup sugar
2 Tbl julienned lime zest (1/2 inch
long) Crust:
22 graham cracker squares
1/4 cup packed light
brown sugar
1 Tbl grated lime zest
5 Tbl unsalted butter, cut into pieces Filling:
1
envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup sugar
2
eggs, separated
1 cup heavy or whipping cream
1 tsp vanilla extract
Instructions
Preheat oven to 375.
Prepare the syrup:
Combine
the water and sugar in a small saucepan and heat to a simmer.
Stir in the
julienned lime zest, and simmer for 30 minutes.
Strain, reserving the zest
and syrup separately. Prepare the crust:
Combine the
graham crackers, brown sugar, grated lime zest and butter in a food processor,
and process until the mixture holds together.
Press the mixture into the bottom
and sides of a 9-inch pie plate, and bake for 8 minutes.
Set the crust on
a wire rack to cool. Prepare the filling:
Heat 1/3 cup
of the reserved lime syrup in a small sauce pan.
Remove the pan from the heat
and sprinkle the gelatin over the syrup; let it soften for 1minute.
Then stir
in the lime juice, 1/4 cup of the sugar, and the egg yolks.
Stir over low
heat until the mixture is thick and frothy, 5 minutes.
Set it aside to cool
to room temperature. Beat the egg whites and 2 tablespoons
of the sugar with and electric mixer until stiff. Transfer whites to a large bowl.
Wash and dry the mixer blades. In another bowl, whip the
cream, vanilla and the remaining 2 tablespoons of sugar with electric mixer until
thick.
Fold the whipped cream into the egg whites, drizzling in the reserved
lime mixture at the same time.
When the mixture is smooth, spoon it into the
prepared crust.
Sprinkle the reserved lime julienne on top, and chill, uncovered,
until firm, 2 to 3 hours.
Serves 8. Source:
The New Basics Cookbook
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