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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from The Hagood Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bo L. Hagood


1 T. unflavored gelatin
1 cup sugar
t. salt
4 eggs separated
cup water
cup lime juice
1 t. grated lime peel
Green food coloring (optional)
1 cup whipping cream (whipped)
1 baked 9 inch pie crust

In a saucepan, sprinkle 1 T. (1 packet) unflavored gelatin over cup cold water.
Let stand for 1 minute.
Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
Add cup sugar and t. salt. Beat egg yolks and add to the mixture. Finally add lime juice.
Cook over medium heat stirring constantly until it thickens slightly.
Remove from heat and stir in grated lime peel. If desired, add a few drops of green food coloring for pale green color. Chill.
Fold in the whipped cream to the chilled mixture.
Beat the egg whites until soft peaks form. Gradually add cup sugar beating until stiff and the sugar is dissolved. Fold into mixture.
Add to the baked pie crust. Chill for several hours until firm.

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