All Easy Recipes. Cook all that you can cook. Lime Chiffon Pie
 
What You Need:            (Serving Size: one 9-inch pie)
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CRUST
  • 1 1/3 cups crumbs made from graham crackers pulverized in a blender or wrapped in a towel and finely crushed with a rolling pin
  • 4 tablespoons butter, melted

    FILLING
  • ¼ cup water
  • 1 envelope unflavored gelatin
  • ¾ cup plus ½ cup sugar
  • ¾ cup strained fresh lime juice
  • 1 teaspoon finely grated fresh lime peel
  • 4 egg whites
  • 4 egg yolks

    • How To Cook:
    1. Preheat the oven to 375. First prepare the crust in the following manner: Combine the graham-cracker crumbs and melted butter in a 9-inch pie pan and stir until all the crumbs are moistened.

    2. Spread the crumb mixture in the bottom of the pan. Place another 9-inch pie pan over the crumbs and press it down firmly to spread the crust mixture evenly across the bottom and along the sides of the first pan.

    3. Remove the second pan and smooth the top edges of the crust with your fingers. Bake in the middle of the oven for 8 to 10 minutes, or until the crust is delicately colored. Set it aside to cool to room temperature.

    4. Meanwhile, prepare the filling. Pour the water into a small bowl, pour in the gelatin and let it soften for 2 or 3 minutes. Combine ¾ cup of thesugar, the lime juice and lime peel in a small pan and bring to a boil over,high heat, stirring until the sugar dissolves. Reduce the heat to low, pour in the gelatin mixture and continue to stir until the ge1atin is dissolved. Re move the pan from the heat.

    5. With a wire whisk or a rotary or electric beater, beat the egg whites until they are thick enough to form soft peaks on the whisk or beaterwhen it is lifted from the bowl. Add the remaining ½ cup of sugar andcontinue to beat until the egg whites are stiff.

    6. In a separate bowl but with the same beater unwashed, beat the eggyolks for 1 or 2 minutes. Beating constantly, pour in the lime gelatin in aslow, thin stream, and continue to beat until the mixture is smooth.

    7. Set I the bowl into another large bowl half filled with crushed ice or ice cubesand water and stir with a spoon until the mixture is quite cold and beginsto thicken. Beat thoroughly with a wire whisk or rotary beater to be surethe mixture is perfectly smooth.

    8. With a rubber spatula, scoop the beaten egg whites over the egg-yolk-and-gelatinmixture and fold them together gently but thoroughly. Thenpour the filling into the cooled crust, spreading it evenly and smoothing the top with the spatula. Drape wax paper over the top and refrigerate the pie for about 3 hours, until firm to the touch. Serve the pie chilled.

    		 
    		 
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