OverviewCals/servingServings2918 Prep timeCook timeTotal time15 mins20 mins35 minsThis Lime pie is screaming summer. This is absolutely everything you need to chill in the garden with a super refreshing pie that will cool you down and keep you fresh for the next couple of hours. What I love the most about this recipe is that it’s not requiring any baking. Make that delicious graham cracker crust and enjoy the beautiful filling when set and chilled. IngredientsPie Crust1 ½ cup ground biscuits½ cup melted butter3 tablespoons granulated sugar½ teaspoon vanilla extractPie Filling¼ cup water1 packet unflavored beef gelatin4 eggs separated¾ cup sugar divided½ cup fresh key lime juice2 tsp key lime zest½ tsp saltDirectionsKey Lime Pie Pour water into a small bowl and sprinkle gelatin on top. Let stand until gelatin softens, about 15 minutes. Create a double boiler by bringing a small pot of water to boil. Using a medium heatproof bowl (that will fit on top of the small pot of water), whisk together egg yolks and ½ cup sugar. Add lime juice, zest, and salt. Place the bowl on top of the pot of boiling water. Cook over medium heat, whisking constantly until the mixture thickens and reaches 170• on an instant-read thermometer, about 5 minutes. Remove the bowl from the heat. Whisk in gelatin until the mixture is smooth. Strain through a fine-mesh sieve into a large bowl. Set aside to cool for 30 to 40 minutes. Beat egg whites with an electric mixer or stand mixer on medium-low speed until frothy, a few minutes. Add remaining ¼ cup sugar and increase speed to medium-high. Beat until egg whites form stiff peaks, about 8 minutes. Gently fold the egg whites into the lime mixture. Pour into the pie crust. Refrigerate for at least 4 hours, or overnight. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.