Lime Chiffon Mini Pies

1. 1

   Combine lime zest, juice, gelatin, and 1/4 cup COLD water in a small saucepan.

2. 2

   Heat over med heat until gelatin is dissolved, stirring, about 3 minutes.

3. 3

   Pour heavy cream into a second large bowl.

4. 4

   Beat with an electric mixer until med-stiff peaks form.

5. 5

   Whisk by hand to stiff peaks.

6. 6

   Add sweetened condensed milk gelatin mixture; beat until well combined.

7. 7

   Fold in whipped cream ans then divide evenly among prepared crusts.

8. 8

   Refrigerate at least 2 hours or until firm.

9. 9

   Garnish with additional whipped cream and lime zest if desired.

10. 10

    To remove mini pies from their foil holders, press lightly on the bottom.

No additional tips available.