Citrus is a Florida specialty, and none is more characteristic of the Keys than Key limes. Look in specialty greengrocers for smaller Key limes or use Persian limes, the larger kind found in supermarkets. We've garnished the pie with a slice of Key lime.
- Portion size 10 servings
- Credits : Canadian Living Magazine: March 2005
Crust: In bowl, toss together wafer crumbs, butter, sugar and cocoa; press evenly over bottom and up side of 9-inch (23 cm) pie plate. Bake in centre of 350°F (180°C) oven until firm to the touch, about 10 minutes. Let cool on rack.
In small bowl, sprinkle gelatin over 1/4 cup (50 mL) water; set aside.
In heatproof bowl over saucepan of simmering water, whisk together whole eggs, egg yolk, 3/4 cup (175 mL) of the sugar and lime juice; cook, stirring frequently, until translucent and thick enough to mound on spoon, about 20 minutes. Remove from heat.
Stir in gelatin mixture until melted. Press through sieve into heatproof bowl to remove lumps; stir in lime rind. Place plastic wrap directly on surface; refrigerate, stirring occasionally, until slightly colder than room temperature and consistency of egg whites, 30 minutes.
In separate bowl, beat pasteurized egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into lime mixture; fold in remaining whites. Scrape into crust; smooth top. Refrigerate until set, about 2 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Garnish: In bowl, whip cream; garnish each serving with spoonful. Sprinkle with chocolate.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 242 mg
- Protein 6 g
- Calories 374.0
- Total fat 22 g
- Cholesterol 136 mg
- Saturated fat 12 g
- Total carbohydrate 40 g
- Iron 8.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 21.0
- Vitamin C 7.0