Ingredientes para Key Lime Chiffon Pie
- 1 cup water
- 2 tablespoons granulated sugar
- Zest of 3 large limes (julienned), plus zest of 1 lime (grated)
- Graham Cracker Squares
- Light Brown Sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- Unflavored Gelatin
- Fresh Lime Juice
- Eggs
- Whipping Cream
- 1 teaspoon vanilla extract
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Cómo preparar Key Lime Chiffon Pie
- **Prepare the Lime Syrup:**
- Combine 1 cup of water and 1 cup of granulated sugar in a small saucepan.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add the zest of 3 large limes (julienned), and simmer gently for 30 minutes.
- Strain the syrup through a fine-mesh sieve; reserve 1/3 cup of the syrup and discard the rest.
- **Prepare the Graham Cracker Crust:**
- Preheat oven to 375°F (190°C).
- In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup packed brown sugar, the zest of 1 lime (grated), and 6 tablespoons (3 ounces) melted unsalted butter.
- Process until the mixture is evenly moistened and holds together.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely on a wire rack.
- **Prepare the Key Lime Filling:**
- In a small saucepan, gently heat the reserved 1/3 cup lime syrup.
- Remove from heat and sprinkle 1 tablespoon of unflavored gelatin over the warm syrup; let soften for 1 minute.
- Stir in 1 cup fresh key lime juice, ¼ cup granulated sugar, and 2 large egg yolks.
- Cook over low heat, stirring constantly, until the mixture thickens and is slightly frothy (about 2-3 minutes). Do not boil.
- Strain the mixture through a fine-mesh sieve into a bowl and let cool to room temperature.
- In a clean bowl, beat 4 large egg whites with 4 tablespoons of granulated sugar using an electric mixer until stiff, glossy peaks form.
- In another bowl, beat 1 cup heavy cream with 2 tablespoons of granulated sugar and 1 teaspoon vanilla extract until soft peaks form.
- Gently fold the whipped cream into the egg whites, then gradually drizzle in the cooled lime mixture, folding until smooth and well combined.
- Pour the filling into the cooled crust.
- Refrigerate, uncovered, for at least 4 hours, or preferably overnight, until completely set.
- **Optional Garnish:** Top with additional whipped cream and a lime wedge before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
175g
Fat
61g
Carbs
21g
