Saturday, October 1, 2011

Luscious Lime Chiffon Pie

1 baked 9” pastry shell, cooled
3 eggs, separated
1 can Eagle brand sweetened condensed milk
Green food coloring
½ cup lime juice
2 t grated lime rind, optional
¼ t cream of tartar
1 cup (½ pint) heavy cream, chilled
1 T sugar

In a large bowl, beat egg yolks until thick and lemon-colored. Continue to beat gradually add sweetened condensed milk. Add food coloring. Beat until well blended. Add lime juice and 1 teaspoon of the grated rind. Beat well. Beat together cream of tartar and egg whites until soft peaks form. Gently fold into lime mixture. Pour into baked shell. Refrigerate 5 hours, or until set. At serving time, whip cream until stiff, Fold in sugar. Garnish chilled pie with whipped cream and sprinkle remaining grated rind over top.

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