Craig Claiborne

Lime-Pistachio Chiffon Pie

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 4 eggs, separated</

Method

  1. Soften the gelatin in the cold water.

  2. Beat the egg yolks; then beat in one-half cup of the sugar. Add the lime juice and salt. Cook, stirring, in the top part of a double boiler over hot water until thickened.

  3. Add the grated rind and the softened gelatin. Stir until the gelatin is dissolved. Tint the mixture pale green with food coloring