Delicious Key Lime Pie

2 hours Prep: 20 minutes Cook: 10 minutes

376 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

1	tablespoon	gelatin
1	cup	sugar
1/4	teaspoon	salt
4	large	eggs
1/2	cup	key lime juice
1/4	cup	water
1	cup	heavy whipping cream	whipped
1	each	graham cracker pie crust

Directions

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.

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Categories this recipe belongs to

Eggs
Pies

Nutrition Facts

Serving Size 175g

Amount per Serving

Calories 376 39% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 253mg	84%
Sodium 230mg	10%
Total Carbohydrate 54.0g	18%
Dietary Fiber 0.0g	0%
Sugars 51.0g
Protein 7.0g	14%

Vitamin A	14%		Vitamin C	15%
Calcium	5%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom