I prefer lime over lemon.
1 tablespoon plain gelatin 1 cup sugar 1/4 teaspoon salt 4 eggs, separated 1/2 cup key lime juice, strained 1/4 cup water 1 teaspoon lime peel, Grated 1 cup heavy cream, whipped 9 inches baked graham cracker crust Not the one? See other Delicious Key Lime Pie Recipes Refrigerator Pies Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan, beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring constantly, just until the mixture comes to a boil. Remove from heat; stir in grated peel. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping, if desired). Pour into the baked crust. Chill until firm.
No Bake Key Lime Pie This is a quick and easy refreshing pie. It may be served either chilled or frozen! Graham cracker pie crust can be used instead of a baked pie crust. INGREDIENTS 1 (12 fluid ounce) can frozen lemonade concentrate 1/2 cup water 1 (3 ounce) package lime flavored gelatin mix 1 (8 ounce) package cream cheese, softened 1 (8 ounce) container frozen whipped topping, thawed 1 (9 inch) pie crust, baked DIRECTIONS Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well. Fold in the non-dairy whipped topping. Pour mixture into the pie shell and chill or freeze. It's a breeze! 8servings WARNING: DELICIOUS
Key West Power Squadron Key Lime Pie 1/3 - 1/2 cup key lime juice 4 eggs separated 1 can (14 oz) condensed milk 9 inch pie shell (pre-baked or graham cracker) Combine milk and egg yolks. Beat with electric mixer at low speed. Slowly add lime juice and continue beating until well blended. Pour into pie shell. May top with meringue or whipped cream and a little grated lime rind. Refrigerate overnight. I will check for more...
KEY LIME PIE 2 (14 oz.) cans sweetened condensed milk 2 egg yolks, beaten 3/4 c. Key Lime juice 1/2 c. whipping cream 1 (9 inch) pre-baked pie shell or graham cracker shell Combine condensed milk and beaten egg yolks; gradually add Key Lime juice. Fill pie shell with the mixture. Bake at 350 degrees for 8-10 minutes. Do not allow to brown. Chill for at least 2 hours. Whip the cream and garnish the chilled pie with a rosette of whipped cream before serving.
