Julie Verrinder's

Julie Verrinder's

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Key Lime Chiffon Pie

August 12, 2016

Crust

  • 8 oz. crushed chocolate wafers or graham crackers or Oreos
  • ½ cup melted butter

Filling

  • 1 can sweetened condensed milk 14 oz.
  • ⅓ cup fresh lime juice – 8 key limes or 3-4 medium limes
  • 1 tbls grated lime zest
  • 3 eggs, separated

Crush cookies in food processor and add melted butter. Press into pie plate or springform pan and bake @ 350° for 10 minutes.

In a large bowl combine sweetened condensed milk, 3 egg yolks, lime juice and zest. In a separate bowl, beat egg whites to stiff peaks.  Gently fold these together, pour into pie crust and bake @ 250° for 10 minutes.

Refrigerate several hours or overnight. Top with sweetened whip cream.

Garnish ideas: lime peel curls, sliced twisted limes, blueberries, blackberries, shaved chocolate, edible flowers, mint sprigs.