Canta Lime Pie Recipe
Canta Lime Pie!! Is that what you are looking for?? Then this is the right place to be! No other ingredient will make Canta Lime Pie taste so awesome than Fruits. If it is an impressive Dessert that you require, then this dish is the answer. Canadian folks out there will love this recipe. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Canta Lime Pie, just like I do.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup flour
1/8 teaspoon salt
1 1/4 cups water
2 egg yolks, slightly beaten
1 1/2 teaspoons grated lime peel
3 tablespoons lime juice
2 tablespoons butter or margarine
1/2 cup dairy sour cream
7 drops green food coloring
1 ripe cantaloupe, rinsed, cut in half and seeds removed
2 egg whites
2 tablespoons sugar
1 baked 8 in. pie shell
Directions
Soften gelatin in cold water; set aside.
Blend the 3/4 cup sugar, flour, and salt together in a heavy saucepan.
Gradually add 1 1/4 cups water, stirring until smooth.
Bring to boiling, stirring constantly; cook and stir 3 minutes.
Stir about 1/4 cup hot mixture into the egg yolks; immediately blend into hot mixture in saucepan.
Cook, stirring constantly, 3 to 5 minutes.
Remove from heat and mix in gelatin until dissolved.
Stir in lime peel and juice and butter; cool.
Blend in the sour cream and food coloring.
Chill until mixture is partially set.
Using a melon-ball cutter, carefully cut 6 balls from melon; reserve for garnish.
Pare the remaining melon and coarsely chop enough to yield 3/4 cup.
Drain; refrigerate balls and chopped melon.
Beat egg whites until frothy; gradually add 2 tablespoons sugar, beating until stiff peaks are formed.
Spread over gelatin mixture; fold in melon pieces.
Turn into pie shell.
Chill until firm.
Garnish with reserved melon balls, mint leaves, and whipped cream.
Blend the 3/4 cup sugar, flour, and salt together in a heavy saucepan.
Gradually add 1 1/4 cups water, stirring until smooth.
Bring to boiling, stirring constantly; cook and stir 3 minutes.
Stir about 1/4 cup hot mixture into the egg yolks; immediately blend into hot mixture in saucepan.
Cook, stirring constantly, 3 to 5 minutes.
Remove from heat and mix in gelatin until dissolved.
Stir in lime peel and juice and butter; cool.
Blend in the sour cream and food coloring.
Chill until mixture is partially set.
Using a melon-ball cutter, carefully cut 6 balls from melon; reserve for garnish.
Pare the remaining melon and coarsely chop enough to yield 3/4 cup.
Drain; refrigerate balls and chopped melon.
Beat egg whites until frothy; gradually add 2 tablespoons sugar, beating until stiff peaks are formed.
Spread over gelatin mixture; fold in melon pieces.
Turn into pie shell.
Chill until firm.
Garnish with reserved melon balls, mint leaves, and whipped cream.
