Ingredients
- 1/4 teaspoon cream of tartar
- 3/4 cup graham cracker crumbs
- 1 3/4 cup sweetened condensed milk
- 1 1/3 cup shredded coconut (lightly packed)
- 1/3 cup
- 1/4 ounce unflavored gelatin
- 3 lemons
- 3 limes
- 4 egg whites
- 4 egg yolks (room temperature)
- pinch salt
- scant 1/8 cup bottles key lime juice
Directions
- Brown 2 tablespoons coconut for garnish. Set aside.
- In 2 quart bowl mix , graham cracker crumbs, and shredded coconut
- Press into 9 inch pie pan and bake at 350 degrees for 15 minutes. Cool.
- Zest all citrus very fine. Put zest into 3-quart bowl along with egg yolks, salt and condensed milk.
- Juice the citrus; pour into 1 cup measuring cup and add enough bottled Key Lime juice to bring level of liquid to 1 cup.
- Pour 1/2 of the juice into yolk mixture and the other 1/2 into a small saucepan with the gelatin.
- Heat gelatin and dissolve. Remove from heat.
- Whip egg whites and cream of tartar 3 minutes in 12-quart mixer.
- While whites are mixing, mix gelatin mixture into egg yolks.
- Fold egg whites (gently) into yolk mixture.
- Pour 1/3 of mixture into pie shell. Place in freezer.
- As soon as solid, add more filling and place in freezer. Continue repeating until filling is gone.
Serving suggestions: Garnish with whipped cream rosettes, toasted coconut and lime bows.