Key Lime Pie – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

Lime Filling:

1 c. sugar

1 tsp. unflavored gelatin

1 c. milk

1/3 c. key lime juice

¼ c. cornstarch

1 egg yolk, slightly beaten

¼ c. butter flavor shortening

1 8-oz sour cream

Fudge topping

Prepare 4 hours before serving or early in the day. For lime filling, in 2 quart saucepan, mix sugar, cornstarch, and gelatin. In small bowl, with wire wisk, beat eggs with milk; stir in gelatin mixture. Let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove saucepan from heat and stir in butter-flavoring shortening, gradually stisr in lime juice. Pour custard into large bowl; refrigerate around 35 minutes or until mixture mounds when dropped from a spoon. Stir sour cream to soften and smooth, then fold sour cream into custard. To assemble pie, spread fudge topping over bottom of cooled crust (stir topping if too thick to spread). Sprinkle with nuts, press gently into sauce. Pour cooled filling over fudge layer; top with whipped cream. Refrigerate at least two hours. To serve, decorate pie with chocolate shavings.