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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Dissolve gelatin completely in boiling water in large bowl. Stir in lime peel and juice. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 2 hours or until firm. Garnish with additional whipped topping and lime slices. Store leftover pie in refrigerator. Serves 8.