Key lime chiffon pie

1 servings

Ingredients

Quantity Ingredient
2 cups Shredded coconut toasted
¼ cup Brown sugar
½ cup Butter; melted
Filling syrup:
⅓ cup Reserved lime syrup
1 pack Unflavoured gelatin
⅓ cup Lime juice fresh
½ cup Sugar; divided
2 Eggs; separated
1 cup Water
½ cup Sugar
¼ cup Lime peel (zest) finely cut strips
5 Drops food coloring (green) optional
1 cup Whipping cream
1 teaspoon Vanilla

Directions

CREAM

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 ⅓ c (75 ml) of syrup in saucepan. Remove pan from heat and sprinkle with gelatin, let soften 1 minute. Then stir in lime juice, ¼ 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

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