1 tb Unflavored gelatin (1 env.) 4 ea Egg whites
1/2 c Sugar 1/2 c Sugar
1/4 ts Salt 1 c Heavy cream, whipped
4 ea Egg yolks 1 ea 9-in baked pastry shell
1/2 c Lime juice 1 x Pistachio nuts, chopped
1/4 c Water 1 x Lime slices for garnish
1 ts Grated lime peel 1 x Heavy cream, whipped, to top
1 x 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