Lime Pie
Yield
5 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9-inch graham |
|
| 3 | each |
eggs
|
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
lime zest
|
|
| ⅓ | cup |
lime juice
fresh |
|
| 1 | x |
food coloring
few drops |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9-inch graham |
|
| 3 | each |
eggs
|
|
| 59 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
lime zest
|
|
| 79 | ml |
lime juice
fresh |
|
| 1 | x |
food coloring
few drops |
*
|
Directions
Separate eggs.
In top of double boiler beat egg yolks until light colored and thick.
Gradually add the sugar and lime juice.
Heat 5 minutes over simmering water, stirring often.
Set aside to cool.
Whip cream and sugar in a chilled bowl.
In a small bowl beat eggs at high speed until whites are stiff but not dry.
Gently fold beaten egg whites and whipped cream into lime mixture.
Stir in grated peel and food coloring.
Spoon into graham cracker crust. Freeze until firm.
