| LIME CHIFFON PIE |
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Makes one 9-inch pieFor the crust: 1 9-inch Classic CRISCO Single Pie Crust, baked For the filling: 1 envelope unflavored gelatin 1/4 cup cold water 4 egg yolks, slightly beaten 2/3 cup sugar 1/2 cup freshly squeezed lime juice 2 teaspoons grated lime peel 1/4 teaspoon salt 2 to 3 drops green food coloring 4 cups whipped topping For the garnish: Lime peel strips (twists), optional Makes the filling: In a cup, sprinkle gelatin over the water; set aside. In a small saucepan, over medium heat, whisk together egg yolks, sugar, lime juice, lime peel and salt until slightly thickened. Remove from heat. Stir reserved gelatin, and add it to the filling mixture, whisking until smooth. Whisk in food coloring, one drop at a time, until desired color is achieved. Cover saucepan with plastic wrap and refrigerate filling until partially set. Using a rubber spatula or wooden spoon, gently stir whipped topping into cooled gelatin mixture. Assemble the pie: Transfer filling mixture to baked pie crust, then refrigerate until firm. Before serving, garnish with lime peel strips, if desired. |
