Frosted Daiquiri Pie Recipe
Ingredients
| Baked 9" pie shell | ||
| 1 env. unflavored gelatine | ||
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Egg yolks | 3 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Lime juice | 1/2 Cup (16 tbs), canned | |
| 1 teasp. grated lime or lemon rind | ||
| Green food color | ||
| Light rum | 1/3 Cup (16 tbs) | |
| Egg whites | 3 | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
Directions
1. In double-boiler top, combine gelatine with 2/3 cup sugar and salt; add egg yolks, water, lime juice; with egg beater, beat until blended. Cook over boiling water (or in saucepan over low heat), stirring, until mixture coats spoon. Remove from heat; add rind; then tint pale green with food color.
2. Cool mixture; stir in rum. Then refrigerate mixture until slightly thicker than unbeaten egg whites. In large bowl, beat egg whites until they form moist peaks when beater is raised; then add 1/3 cup sugar, 1 tablesp. at a time, beating until stiff. Fold in gelatine mixture.
3. Turn mixture into pie shell; refrigerate several hours. Top with whipped cream, sweetened if desired; decorate with short pieces of red cellophane straws.
2. Cool mixture; stir in rum. Then refrigerate mixture until slightly thicker than unbeaten egg whites. In large bowl, beat egg whites until they form moist peaks when beater is raised; then add 1/3 cup sugar, 1 tablesp. at a time, beating until stiff. Fold in gelatine mixture.
3. Turn mixture into pie shell; refrigerate several hours. Top with whipped cream, sweetened if desired; decorate with short pieces of red cellophane straws.
Chef
