Americana Key Lime Pie
This recipe was published in 1960 in a Better Homes and Gardens recipe book. It doesn’t use the condensed milk so popular in many of today’s Key Lime Pie recipes, but I think you’ll agree, it’s still great tasting!
Americana Key Lime Pie – This recipe was published in 1060 in a Better Homes and Gardens recipe book. It doesn’t use the condensed milk so popular in many Key Lime Pie recipes, but it’s still great tasting! – Unflavored Gelatin ((1 envelope)), Sugar, Salt, Egg Yolks, Lime Juice, Water, Grated Lime Peel, Food Coloring ((few drops)), Egg Whites, Sugar, Heavy Cream ((whipped)), Pastry Shell ((baked)), Pistachio Nuts ((chopped)), Lime Slices ((for garnish)), Heavy Cream ((whipped, to top)), Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.; Beat together Egg yolks, lime juice, and water; stir into gelatin mixture.; Cook and stir over medium heat just till mixture comes to boiling.; Remove from heat; stir in grated peel.; Add food coloring sparingly to tint pale green.; Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.; Beat Egg whites till soft peaks form; gradually add 1/2 C sugar, beating to stiff peaks.; Fold gelatin mixture into Egg whites.; Fold in whipped cream.; Pile into cooled baked pastry shell.; Chill till firm.; Spread with more whipped cream; edge with grated lime peel.; Sprinkle chopped pistachio nuts in center.; Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.; – Spread the whipped cream like you would icing, only thicker!