Key Lime Chiffon Pie with Pistachios

Key Lime Chiffon Pie with Pistachios

Serves 6

Ingredients:
1 envelope (1 tablespoon) unflavored gelatin
1 cup sugar, divided
1/4 teaspoon salt
4 eggs, separated
1/2 cup lime juice
1/4 cup water
1 teaspoon grated lime peel, plus more for garnish
A few drops green food coloring
1 cup heavy cream, whipped, plus more for topping
1 (9-inch) baked pastry shell
Chopped pistachios
Lime slices, for garnish

Directions:
1. Mix the gelatin, 1/2 cup of the sugar and the salt in a saucepan.
2. Beat the yolks, lime juice and water together and stir into the gelatin mixture.
3. Cook and stir over medium heat just until boiling. Remove from the heat and stir in the lime peel. Tint pale green with a little food coloring.
4. Chill, stirring occasionally, until it mounds slightly when dropped from a spoon.
5. Beat the whites to soft peaks, then gradually add the remaining 1/2 cup sugar, beating to stiff peaks.
6. Fold the gelatin mixture into the whites, then fold in the whipped cream.
7. Pile into the pastry shell and chill until firm.
8. Spread with more whipped cream, edge with grated lime peel and sprinkle pistachios in the center. Garnish with lime slices.