Key lime chiffon pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded coconut toasted |
| ¼ | cup | Brown sugar |
| ½ | cup | Butter; melted |
| Filling syrup: | ||
| ⅓ | cup | Reserved lime syrup |
| 1 | pack | Unflavoured gelatin |
| ⅓ | cup | Lime juice fresh |
| ½ | cup | Sugar; divided |
| 2 | Eggs; separated | |
| 1 | cup | Water |
| ½ | cup | Sugar |
| ¼ | cup | Lime peel (zest) finely cut strips |
| 5 | Drops food coloring (green) optional | |
| 1 | cup | Whipping cream |
| 1 | teaspoon | Vanilla |
Directions
CREAM
COCONUT SHELL: Mix in a bowl. Firmly press into a 9 inch (20 cm) greased pie plate. Chill to firm.
LIME FILLING: 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 ⅓ c (75 ml) of syrup in saucepan. Remove pan from heat and sprinkle with gelatin, let soften 1 minute. Then stir in lime juice, ¼ cup (50 ml) sugar, 2 egg yolks, and food colouring, 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 Tbsp (25 ml) of the remaining sugar until stiff peaks form. Fold lime cream mixture into egg whites.
Beat whipping cream with remaining 2 Tbsp (25 ml) sugar and garnish with reserved candied lime zest.
Chill several hours before serving.
From Calgary Co-op advertising flyer Jan. 28 - Feb. 3, 1991 From: Fred Towner Date: 09-14-93