Category: Desserts

  Date Posted: 9/27/2009

  Author: Elaine Cope

  Hits: 298

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  Prep Time:

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  Serves:

Makes 1 - 9 inch pie

2 Eggs, separated
1 cup plus 2 Tbl. Sugar
½ cup Milk
1 Tbl. Gelatin
½ cup Key Lime Juice
1 tsp. Grated Lime Rind
2 cups Heavy Cream
1 - 9 inch baked Graham Cracker Crust
1 tsp. Vanilla
Garnish: Lime Twists

1. Set out the eggs and milk so that they reach room temperature. The custard will set faster and the whites will whip higher, if the chill is off these ingredients.

2. In the top of a double boiler, mix the egg yolks, ½ cup sugar, and milk. Place over simmering hot water. Do not allow water to touch bottom of pan holding the yolks. Stir constantly, using a wire whisk, 10 to 15 minutes, until eggs form a loose, frothy custard sauce. (Thick enough to coat a spoon.)

3. Mix together the gelatin, lime juice, and lime rind. Let sit 1 to 2 minutes to soften, then add to warm custard. Cook and stir the custard about 1 minute, until the gelatin is dissolved and well blended. Remove pan from heat and cool mixture down to room temperature.

4. While custard is cooling whip 1 cup heavy cream into soft but heavy peaks. This will make 2 cups whipped cream. Set aside briefly.

5. Place egg whites in a clean dry copper or stainless steel bowl. Beat medium speed until foamy, then raise speed and beat until soft peaks form. Begin beating in ½ cup sugar, a tablespoon at a time, until peaks become firm and satin-like.

6. If at this time, the custard has not reached a consistency that resembles very loosely hipped cream hasten the process by placing the custard pan in a bowl of ice water. Stir the custard constantly until thickened properly. Watch carefully that you do not go beyond this consistency or the custard will have to be warmed to resoften, then cooled again.

7. Fold the w cups whipped cream into the properly thickened egg-custard mixture. Then gently fold in the stiff egg whites. Pour the mixture in to prepared graham cracker crust.
Chill until firm. When firm, ship remaining cup of cream with 2 tablespoons of sugar and the vanilla until soft peaks from.

8. Spread cream on top of lime filling, mounding in the center. Chill well before serving and garnish with twisted lime slices.

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