*  Exported from  MasterCook  *

                           Key Lime Chiffon Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Pie/Tart
                Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Shredded coconut toasted
     1/4  cup           Brown sugar
     1/2  cup           Butter -- melted
                        FILLING SYRUP:
   1      cup           Water
     1/2  cup           Sugar
     1/4  cup           Lime peel (zest) -- finely cut strips
                        CREAM:
     1/3  cup           Reserved lime syrup
   1      package       Unflavoured gelatin
     1/3  cup           Lime juice fresh
     1/2  cup           Sugar -- divided
   2                    Eggs -- separated
   5      drops         Food coloring (green) -- optional
   1      cup           Whipping cream
   1      teaspoon      Vanilla

 COCONUT SHELL: Mix in a bowl.  Firmly press into a 9 inch (20 cm) greased  pie plate.
 Chill to firm.

 LIME FILLING: To make syrup: In a saucepan combine water and sugar. 
Heat to simmer. Stir in lime zest and simmer for 30 minutes. 
Strain,  reserving syrup and lime zest.

 For Filling: Heat 1/3 c  (75 ml) of syrup in saucepan. 
 Remove pan from heat and sprinkle with gelatin, let soften 1 minute. 
Then stir in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food colouring, if desired. 
 Place over low heat, stirring constantly until mixture is thick and frothy,  about 5 minutes.

 Remove from heat and cool to room temperature.

 Beat egg whites and 2 Tbsp (25 ml) of the remaining sugar until stiff peaks form. 
 Fold lime cream mixture into egg whites.

 Beat whipping cream with remaining 2 Tbsp (25 ml) sugar and 
garnish with reserved candied lime zest.

 Chill several hours before serving.



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