This recipe for Key Lime Pie is from "The Elegant But Easy Cookbook" by Marian Fox Burros and Lois Levine, 1967. Crust Combine: 1 1/4 cups vanilla wafer crumbs 1 1/2 teaspoons lime rind 1 tablespoon sugar 1/2 cup melted butter or margarine Press into bottom and sides of 9-inch pie plate. Bake at 375 degrees fahrenheit for 8 minutes. Cool Filling: Thoroughly mix in saucepan: 1 envelope gelatin 1/2 cup sugar 1/4 teaspoon salt Beat together: 4 egg yolks 1/2 cup lime juice 1/4 cup water Stir into gelatin mixture. Cook over medium heat, stirring, just until mixture comes to a boil. Remove from heat. Stir in: 1 teaspoon grated lime peel green food coloring--only enough to give PALE green color (2-3 drops) Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat until soft peaks form: 4 egg whites Gradually add: 1/2 cup sugar beating until stiff. Fold in gelatin mixture. Fold in: 1 cup heavy cream, whipped Pile into shell. Chill until firm. Before serving top with additional whipped cream, trim with grated lime peel.
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