Chocolate Lime Chiffon Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Lime Chiffon PieCitrus 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.3 out of5based on2 ratings.
Chocolate Lime Chiffon Pie

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 374374 cal
pro 6 g6g pro
total fat 22 g22g total fat
sat. fat 12 g12g sat. fat
carb 40 g40g carb
fibre 1 g1g fibre
chol 136 mg136mg chol
sodium 242 mg242mg sodium
% RDI: -
calcium 44 calcium
iron 88 iron
vit A 2121 vit A
vit C 77 vit C
folate 1111 folate

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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.

Ingredients

  • 1 tbsp gelatin 1 tbsp gelatin
  • 3 eggs 3 eggs
  • 1 egg yolk 1 egg yolk
  • 1 cup granulated sugar 1 cup granulated sugar
  • 2/3 cup lime juice 2/3 cup lime juice
  • 4 tsp finely grated lime rind 4 tsp finely grated lime rind
  • 1/2 cup pasteurized egg whites 1/2 cup pasteurized egg whites
  • Crust:
  • 1-1/2 cups graham wafer crumbs , (about 25 wafers)1-1/2 cups graham wafer crumbs, (about 25 wafers)
  • 1/2 cup butter , melted1/2 cup butter, melted
  • 2 tbsp granulated sugar 2 tbsp granulated sugar
  • 2 tbsp cocoa powder 2 tbsp cocoa powder
  • Garnish:
  • 1 cup whipping cream 1 cup whipping cream
  • 1 oz semisweet chocolate , coarsely grated1 oz semisweet chocolate, coarsely grated

Preparation

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.

Source : Canadian Living Magazine: March 2005

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