INGREDIENTS
1/4 cup Water
1 package Gelatin, Unflavored
1 cup Sugar
1/2 teaspoon Salt
4 Eggs, Separated
1/2 cup Lime Juice
3 teaspoons Lime Zest
1 cup Whipping Cream
1/2 cup Pistachio Nuts, Shelled, Unsalted
Sweetened Whipping Cream
Lime Slices
Pastry Crust:
1/4 cup Cannabutter, Softened
1 cup Pastry Flour, Whole Wheat
1 large Egg Yolk
Pinch of Salt
1/4 cup Raw Sugar
INSTRUCTIONS
Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt,
egg yolks, juice of lime, and half the sugar. Stir constantly over
medium heat, just until boiling. Remove pan from heat, stir in 2
teaspoons of lime zest. Pour the mixture into a bowl and chill until
slightly jelled. Gradually add the remaining sugar to the cream, and
whip until stiff peaks form. Fold into the chilled, somewhat jelled
mixture. Fill the pastry crust (directions follow) and chill the pie
until the filling has set. Spread more sweetened whipped cream over the
pie, place the slices of fresh lime around the edge, and sprinkle the
center with the pistachios and remaining lime zest. Pastry crust: Blend
the butter with the flour until you have a grainy mixture. Blend the
egg, yolks, salt, and sugar together, and beat into the flour-butter
mixture. Cover and refrigerate for 2 hours. Work the dough into your
pie pan with lightly buttered fingers. Poke holes in the bottom and
sides with a fork, to let steam out during cooking. Bake in a
400-degree oven for 20 minutes.
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