1 tb Unflavored gelatin (1 env.) 1/2 c Sugar
1/2 c Sugar 1 c Heavy cream, whipped
1/4 ts Salt 1 9-in baked pastry shell
4 Egg yolks Pistachio nuts, chopped
1/2 c Lime juice Lime slices for garnish
1/4 c Water Heavy cream, whipped,
1 ts Grated lime peel -to top
4 Egg whites Few drops green food color
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, lime juice, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in grated peel. Add food coloring sparingly to
tint pale green. Chill, stirring occasionally, until the mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold
gelatin mixture into egg whites. Fold in whipped cream. Pile into
cooled baked pastry shell. Chill till firm. Spread with more whipped
cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in
center. Garnish with thinly sliced lime placed in whipped cream
mounds around edge of pie.
Yields
6 servings