Frozen Lime Cream Pie

Ingredients

• 1⅓ cup graham cracker crumbs
• ¼ cup butter or margarine, melted
• 1¼ cup sugar, divided
• ⅔ cup finely chopped pecans
• ½ tsp cinnamon
• 6 eggs, separated
• dash salt
• 2 tbsp grated lime rind
• ½ cup fresh lime juice
• 6 drops green food coloring
• 2 cup 1 pint whipping cream, whipped

Method

1. Butter two 9-inch pie pans. Blend the graham cracker crumbs with the melted butter and 1/4 cup sugar; add the pecans and cinnamon. Divide the mixture between the two pans; pat evenly on the bottom and sides to form a crust.
2. Combine the egg yolks, 1/2 cup sugar, salt, lime rind, lime juice and food coloring. Heat until smooth and thickened; chill.
3. Beat the egg whites until soft peaks form; gradually add the remaining sugar and beat until stiff. Fold the egg whites and whipped cream into the custard; turn into the crusts.
4. Freeze until firm. Remove from the freezer 10 minutes before slicing.

Notes

Garnish with whipped cream and pecan halves. Makes two 9-inch pies. From Rosauers (Desserts DS-63).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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