Fluffy Key Lime Pie

Fluffy Key Lime Pie

Pilsbury Baking

prep time: 40 min

start to finish: 3 hrs 25 min

Serves 8

Ingredients:

Crust:

refrigerate pie crust softened as directed on box

filling:

1 envelope unflavored gelatin

1 cup sugar

1/2 cup fresh key lime or regular lime juice

1/4 cup water

4 pasteurized eggs, separated

1 teaspoon grated lime peel

2 drops green food color

1 cup heavy whipping cream

topping:

sweetened whipped cream

Directions:

1. Heat oven to 450 degrees F. using 9-inch glass pie place, make pastry as directed on box. Bake 9 to 11 minutes or until lightly browned. cool completely, about 30 min.

2. Meanwhile, in 1-quart saucepan, mix 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 lightly, about 45 minutes.

3. In another 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.

4. Fold egg whites and whipped cream into cooled lime mixture; spoon into cooled baked shell. Refrigerate until firm, about 2 hours, before serving.

5. If desired, just before serving, top pie with sweetened whipped cream.

1 serving: calories 370; total fat 21g; cholesterol 140mg; sodium 190mg; total carbohydrate 39g; protein 6g.

Baking Tip:

pasteurized eggs are uncooked eggs that have been heat-treated. Since the egg whites in this recipe are not cooked, e sure to use pasteurized eggs- you can find them in the diary case at large supermarkets.