Do you have a basic jell-o pie recipe that you will share with me?
Yes, Key Lime Pie is one of those recipes that just screams "SUMMER!" at you! Chef Andy's recipe for Key Lime Pie includes Jell-O, of course, but unfortunately is entirely without the smooth, airy texture of Cool Whip. So as an added bonus, you win a two-fer! In addition to Key Lime Pie, Chef Andy's delighted to provide a second recipe which (though entirely without Jell-O) _does_ include two wonderful processed foodstuffs, namely Cool Whip and Tang! When Chef Andy served his Tang Pie at a recent gathering, he discovered his guests using their fingers to scoop out the last luscious pale-orange globules of filling! You won't want to miss a drop.
|Key Lime Pie|
A luscious, delightful pie that was created in the Florida Keys, where limes grow big and juicy. 1 package (3 oz.) Jell-O Lime or Lemon-Lime gelatin 1 cup boiling water 1 or 2 teaspoons grated lime rind 1/2 cup line juice 1 egg, separated (*) 1 1/3 cups (14-oz can) sweetened condensed milk 1 teaspoon aromatic bitters 1 cup sour cream (*) few drops green food coloring (optional) 1 baked 9-inch pastry shell, cooled. (*) or use 2 eggs and omit sour cream. Dissolve Jell-O gelatin in boiling water. Add lime rind and juice. Beat egg yolk slightly; slowly add gelatin, stiffing constantly. Add milk, bitters, and sour cream, stirring until blended. Chill until slightly thickened. Beat egg white until stiff peaks will form; fold into gelatin mixture. Add coloring. Pour into pastry shell. Chill until firm. garnish with whipped cream or prepared Dream whip Dessert topping and lime slices, if desired.
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