Key Lime Chiffon Pie

Name: Key Lime Chiffon Pie
Yield: 8 portions
Ingredients: 1 cup heavy or whipping cream; 1 teaspoon vanilla extract; 2 eggs, separated; 1 cup heavy or whipping cream; 1 cup water; 2 tablespoons julienned lime zest (½ inch long); ½ cup sugar; ¼ cup (packed) light brown sugar; 22 graham cracker squares; 5 tablespoons unsalted butter, cut in pieces; 1 tablespoon grated lime zest; ⅓ cup fresh lime juice; 1 envelope unflavored gelatin

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

On those dreary damp days, there’s nothing that will add a ray of sunshine faster than this pie. Serve it for dessert after a Seafood Gumbo.

Ingredients

Syrup

1 cup water
½ cup sugar
2 tablespoons

Dessert
Pastry
Pie

Method

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.
Preheat the oven to 375°F.
Prepare the crust