Lime Chiffon Pie

Yield: Makes 8 servings

Ingredients:

CRUST
9-inch single crust Classic Crisco Pie Crust

FILLING
1 envelope unflavored gelatin
1/4 cup water
4 large egg yolks, slightly beaten
2/3 cup sugar
1/2 cup freshly squeezed lime juice
2 tsps. grated lime peel
1/4 tsp. salt
2 or 3 drops green food coloring
4 cups whipped topping
Lime peel twists (optional)

Preparation Directions:

PASTRY CRUST
1. PREPARE recipe for single pastry crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Bake 10 to 15 minutes at 425°F.

FILLING
1. SPRINKLE gelatin over the water in a glass measuring cup.

2. WHISK together egg yolks, sugar, lime juice, lime peel and salt, in a small saucepan, over medium heat, until slightly thickened. Remove from heat.

3. STIR reserved gelatin and add it to the filling mixture, whisking until smooth. Whisk in food coloring, one drop at a time, until desired color is achieved. Cover saucepan with plastic wrap and refrigerate filling until partially set.

4. USING a rubber spatula or wooden spoon, gently stir whipped topping into cooled gelatin mixture. Transfer filling mixture to baked pie crust, then refrigerate until firm. Before serving, garnish with lime peel.