Kathie Oh's Recipe

Cuba Libre Chiffon Pie

Category: desserts

1 cup sugar, divided
1 envelope (1 tablespoon) unflavored gelatin
1/8 teaspoon salt
1 cup cola beverage
3 eggs, separated
1/4 cup fresh lime juice
1/4 cup dark rum
1 cup whipped topping or whipped cream
1 9-inch graham cracker or chocolate cookie crust or baked pie shell
2 tablespoons grated lime peel
In top of double boiler; stir together 1/2 cup of the sugar; gelatin and salt. Stir in
cola beverage.
Beat egg yolks; stir into cola mixture. Cook over boiling water, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from boiling water; stir in lime juice and rum. Chill until mixture mounds when dropped from
spoon. Beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup
sugar; beating until stiff and glossy. Fold gelatin mixture into whipped topping, then
carefully fold this into egg whites. Chill several minutes then pile into pie crust.
Sprinkle with grated peel. Chill several hours until firm. Makes 1 9-inch pie or 6 to 8
servings. If desired, top with a dollop of whipped cream.