Key Lime Pie Recipe by Chef Jay Jones

Tart, sweet and OH so good. Make sure you let it sit in the fridge at least 2 hours to set up. Overnight if you can wait that long.

Ingredients
1 9″pie crust
1 package unflavored gelatin
1 cup Sugar
½ cup fresh key lime juice
¼ cup water
4 eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy cream

Equipment
9” pie pan
Stand Mixer
2 Large Bowls
Large Sauce Pot

Preheating 450°F

Preparation
Bake crust until brown then set aside to cool
Heat pot
Slowly add gelatin, sugar, lime juice, water and egg yolks
Reduce heat to medium
Cook for 6 minutes stirring constantly until mixture slightly thick
Remove from heat
Add food color and lime zest
Transfer mixture to large bowl
Cover and refrigerate for at least 1 hour
In mixing bowl with whip attachment add egg whites
Whip until soft peaks form
Scrape down sides of bowl
Continue to beat until stiff peaks form
Add heavy cream to large bowl
Whip until stiff peaks form
Fold egg whites, cream and cooled lime mixture together
Add to pie shell
Put in refrigerator for 2 hours
Garnish with slices of lime

For Service
Slice and enjoy

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