Key Lime Chiffon Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Shredded coconut toasted,
1 cup: Water,
1/4 cup: Brown sugar,
1/2 cup: Sugar,
1/2 cup: Butter, melted
1/4 cup: Lime peel, zest
Filling syrup:,
-- finely cut strips,
CREAM:
1/3 cup: Reserved lime syrup,
5 Drops: food coloring, green
1 package: Unflavoured gelatin,
-- optional,
1/3 cup: Lime juice fresh,
1 cup: Whipping cream,
1/2 cup: Sugar, divided
1 tsp: Vanilla,
2: Eggs, separated
Directions:
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 1/3 c (75 ml) of syrup in saucepan. Remove pan
from heat and sprinkle with gelatin, let soften 1 minute. Then stir
in lime juice, 1/4 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
Source from luhu.jp
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 1/3 c (75 ml) of syrup in saucepan. Remove pan
from heat and sprinkle with gelatin, let soften 1 minute. Then stir
in lime juice, 1/4 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
Source from luhu.jp