Pie Recipes
Fluffy Key Lime Pie
A classic dessert takes an easy turn with a refrigerated pie crust.
Prep: 30 min | Yield: 8 servings
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 package unflavored gelatin
- 1 cup granulated sugar
- 1/2 cup fresh lime juice
- 1/4 cup water
- 4 pasteurized eggs, separated
- 1 teaspoon grated lime peel
- 2 drops green food color
- 1 cup whipping (heavy) cream
- Sweetened whipped cream, if desired
Instructions
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan.
- Bake for 9 to 11 minutes or until lightly browned.
- Cool completely, about 30 minutes.
- Meanwhile, in a 1 quart saucepan, combine gelatin, 1/2 cup of the sugar, the lime juice, water and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly.
- Remove from heat; stir in lime peel and food color.
- Pour mixture into large bowl.
- Refrigerate until mixture mounds slightly, about 45 minutes.
- In large bowl, beat egg whites with electric mixer on high speed until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
- In small bowl, beat whipping cream until stiff peaks form.
- Gently stir egg whites and whipped cream into cooled lime mixture.
- Spoon into cooled baked shell.
- Refrigerate until firm, about 2 hours.
- Serve topped with sweetened whipped cream.
- Store in refrigerator.
Notes
High Altitude (3500-6500 ft): No changes.
Attribution
Recipe and photo used with permission from:
Pillsbury