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Lime Pie
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Source: Elizabeth Gray
| 1 (9") | graham cracker pie shell |
| 3 | eggs |
| 2 Tb. | sugar |
| 1 c. | whipping cream |
| 1/2 c. | sugar |
| 1 tsp. | lime peel |
| 1/3 c. | fresh lime juice |
| green food coloring, opt. |
Separate eggs. In top of double boiler beat egg yolks until light colored and thick. Gradually ad 1/4 c. sugar and lime juice. Heat 5 minutes over simmering water, stirring often. Set aside to cool.
Whip cream in chilled bowl. In a small bowl, beat whites at high speed until whites are stiff, not dry. Gently fold in beaten egg whites and whipped cream into lime mixture. Stir in grated lime peel and several drops of food coloring. Spoon into graham cracker crust. Freeze until firm.
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