Mrs. Foster's Frosty Lime Pie?

Question

Does anyone have the recipe? It was in the New York Times magazine section some years back.
Thank you in advance.

It was made with a custard flavored with fresh lime juice, then gelatin
added and just before the mixture became firm, whipped cream was beaten in ... it isn't that I can't remember the procedure, it is that I can't remember the measures ... it was perfection on a hot summer day ...Mrs. Foster owned a restaurant on the upper east side here in NYC

Answer 1

Marco Island Key Lime Pie

Ingredients:
1 Tablespoon(s) Double cream;-=OR=- better
1 1/2 Cup(s) Chopped pecans
3/4 Cup(s) Graham cracker crumbs
2 Lime rind, grated
3/4 Teaspoon(s) Croissants
1 1/2 Tablespoon(s) American Cheese; Shredded
7 Egg yolk
2 Can(s) Sweetened condensed milk, (14 oz)
1/2 Cup(s) Key lime juice Directions:
PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix till coarse. Press into a 10" pie plate, reserving some for garnish if you like.

PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way. Add peel and mix slowly. Pour mixture into the prepared crust. Fill baking pan halfway with water, and place on lowest rack of the oven. Place pie plate on rack above water, and bake at 300 degrees until firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours. To serve, you may garnish with whipped cream and crust crumbs if you like

Answer 2

Frosty Lime Pie

Ingredients:
1-1/4 C. applesauce
1 T. Lime or Lemon Juice
1 pkg. Lime JelloPie Shell
1 C. Evaporated Milk

Instructions:
Heat applesauce to boiling. Add lime Jello, stir until dissolved. Cool until almost stiff. Whip very cold milk with lemon juice until stiff. Pour onto gelatin mixture, beat in slowly. Placed in a baked pie shell and chill for at least an hour before serving.

Answer 3

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