Chocolate Lime Chiffon Pie

By The Canadian Living Test Kitchen

80 people added this to their Recipe Box

This recipe makes 10 servings

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 1tbsp tbspgelatin
3 eggs 3 3eggeggs
1 egg yolk 1 1egg yolkegg yolks
1 cup granulated sugar 1 1cup cupgranulated sugar
2/3 cup lime juice 2/3 2/3cup cuplime juice
4 tsp finely grated lime rind 4 4tsp tspfinely grated lime rind
1/2 cup pasteurized egg whites 1/2 1/2cup cuppasteurized egg whites
Crust:
1-1/2 1-1/2cups cupsgraham wafer crumbs, (about 25 wafers)
1/2 cup butter , melted1/2 1/2cup cupbutter, melted
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp cocoa powder 2 2tbsp tbspcocoa powder
Garnish:
1 cup whipping cream 1 1cup cupwhipping cream
1 1oz ozsemisweet 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