Americana Key Lime Pie

Americana Key Lime Pie

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 1tablespoonunflavored gelatin( 1 env.)
  • 4egg whites
  • 1/2 cupsugar
  • 1/2 cupsugar
  • 1/4 teaspoonsalt
  • 1cupheavy cream, whipped
  • 4egg yolks
  • 19 in.baked pastry shell
  • 1/2 cuplime juice
  • pistachio nut, chopped
  • 1/4 cupwater
  • lime slice( for garnish)
  • 1teaspoonlime peel, Grated
  • heavy cream, whipped( to top)
  • 3dropsgreen food coloring

    • Directions

  • Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
  • Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
  • Cook and stir over medium heat just till mixture comes to boiling.
  • Remove from heat; stir in grated peel.
  • Add food coloring sparingly to tint pale green.
  • Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
  • Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
  • Fold gelatin mixture into egg whites.
  • Fold in whipped cream.
  • Pile into cooled baked pastry shell.
  • Chill till firm.
  • Spread with more whipped cream; edge with grated lime peel.
  • Sprinkle chopped pistachio nuts in center.
  • Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

    • Reviews

  • “This is one of my tried and true recipes I have used for years. Everyone always asks for the recipe. I garnish with very thinly sliced limes and grated lime (see pic).I do not add additional whipping cream–I think it is too much. The result is a beautiful, yummy dish! Thanks for posting!”

  • “I am a Key Lime Pie fanatic and all I can say is WOW!I had never made this pie before and enjoyed the taste testing and the beautiful colors.I highly recommend this recipe if you are a Lime lover!”

  • “This is the first time ever that I have made and eaten a Lime Pie and I could’t stop myself from pinching the filling before filling the pie crusts. I used the juice and zest of 2 Tahitian Lime and made sure that the eggs I used were very fresh. I accidentally left some egg whites in the yolks but these cooked white and I could see them to remove it. For step 6, please remember to stir occasionally as you want to have a smooth gelatine mixture when you mix it with the egg white. This is enough to make a 9inch pie. I had problems with my crust so ended up with a 9 inch and a 7 inch pie. I’m very glad I made this. My hubby loves the pie and he doesn’t like limes. ;-)”

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