Combine sugar, cornstarch and gelatin in saucepan.
In a bowl, mix egg yolks and water until smooth.
Gradually add to sugar mixture.
Heat until mixture thickens, stirring constantly.
Boil 1 minute.
Pour into bowl.
Add lime peel, juice and coloring. Refrigerate, stirring occasionally, until mixture mounds when dropped from spoon.
Beat cream.
Fold in sugar.
Fold half of cream into lime mixture and fill pie.
Pipe rest of cream on pie and garnish with lime slices.
Refrigerate 2 hours.
Combine egg yolks, sweetener, salt, lime juice and lemon rind in top of double boiler.
Cook and beat with rotary beater until thick.
Soften gelatin in cold water and dissolve in hot mixture; cool.
Beat egg whites until stiff, but not dry.
Fold into lime mixture and mix well.
Pour into chilled rice cereal crust and chill until firm.
When ready to serve, add whipped topping if desired.
immer. Stir in the julienned lime zest and simmer for 30
Mix together condensed milk, egg yolks and grated rind.
Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use).
Add lime juice into the milk mixture and stir until thick.
Fold this into the beaten whites, blending gently but thoroughly.
Turn this into a pre-baked, cooled pie shell and chill for several hours before serving.
There is absolutely no cooking of the filling.
Can also put filling in parfaits as for Key Lime Mousse and chill.
cup of the sugar, lime juice and salt to the
Mix pie filling with 1/2 cup sugar.
Gradually add water; stir in egg yolks.
Cook over medium-high heat, stirring until mixture comes to a boil.
Blend beaten egg white mixture into pudding. Pour into cooled baked pie crust.
Chill several hours before serving.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved; add enough ice to cold water to measure one cup; add to jello, stir until ice is completely melted then stir in lime juice and peel.
Add Cool Whip or whipped cream; stir with wire whisk until well blended; refrigerate 15 to 20 minutes or until mixture is very thick and will mound; spoon into crust.
Refrigerate at least 4 hours or overnight; store in refrigerator.
Blend first four ingredients and pour into pie crust. \"Refrigerate.\"
That's it.
Serves 8.
Dissolve Jell-O in boiling water.
Combine egg yolks, sugar, lemon juice and salt.
Stir over very low heat until slightly thickened.
Remove from heat; blend in gelatin.
Chill until slightly thickened.
Beat 2 egg whites to soft peaks.
Gradually beat in 1/3 cup sugar.
Fold in 2 cups miniature marshmallows. Pour in baked pie shell.
Sprinkle on top 1/2 cup flaked coconut.
Soften gelatin in cold water and put aside.
On a low burner mix together 2/3 cup sugar, the egg yolks, lime juice and salt. Continuously stir this mixture and cook until it thickens somewhat. Remove from heat.
Add softened gelatin.
Tint green as desired. Chill this mixture until it slightly thickens.
Mix gelatin with boiling water; stir until dissolved.
Add frozen orange juice to hot mixture; chill until partially set. Add pineapple and mandarins; place in 9 x 13-inch pan until stiff. Follow directions on chiffon pie mix; add prepared Dream Whip. Spread mixture over top of congealed gelatin mixture. Refrigerate.
Spread grated Cheddar cheese evenly over top before serving.
Yields 12 servings.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
ircle. Transfer to a glass pie plate. Trim excess dough, leaving
Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Cook Jell-O and pudding mix with water until thick.
Cool in pan until room temperature.
Do not allow to set hard.
Fold Cool Whip into mixture and pour into graham cracker crust.
Chill and serve with lemon or lime slices on top.
br>Spread into 2 greased pie pans and bake for 45
brown sugar, egg yolks, pumpkin pie spice and salt until smooth
efrigerator to chill.
Bake pie crust according to directions and