Shelly's Recipe

LEMON LIME CHIFFON PIE

Category: Pies - Cream and Custard

1 recipe Pretzel Crust (recipe below)
1/4 cup sugar
1 envelope unflavored gelatin
2/3 cup cold water
1 cup refrigerated or frozen egg product, thawed
1/2 cup frozen lemonade concentrate, thawed
1 tsp. finely shredded lime peel
1/3 cup lime juice
Several drops green food coloring (optional)
1 8-oz container frozen whipped dessert topping, thawed
Lime slices (optional)

Prepare Pretzel Crust; set aside

For filling: In small saucepan stir together sugar and gelatin; stir in cold water. Cook and stir over low heat just until gelatin dissolves. Transfer to a large bowl; cool slightly.

Stir egg product, lemonade concentrate, lime peel, lime juice, and, if desired, green food coloring into gelatin mixture. Cover and chill about 40 minutes or just until mixture starts to mound when spooned, stirring occasionally.

Fold whipped topping into gelatin mixture. Cover and chill about 20 minutes more or until mixture mounds when spooned. Transfer filling to crust. Cover loosely and chill for 3 to 4 hours or until firm.

Pretzel Crust: Preheat oven to 350. Lightly coat 9-inch pie plate with nonstick cooking spray. In medium bowl combine 1-1/2 cups finely crushed pretzels, 1/3 cup melted butter, and 1 egg white; toss gently to combine. Press onto bottom and side of prepared pie plate. Bake for 15 minutes. Cool on wire rack.