Gluten Free Angel Lime Pie

INGREDIENTS:

4 egg whites 1/4 teaspoon cream of tartar 1 cup white sugar 4 egg yolks 1/2 cup white sugar

2 teaspoons lime zest 1/3 cup lime juice 1 1/8 cups heavy cream

DIRECTIONS:

1.	Preheat oven to 250 degrees F ( 120 degrees C).
2.	Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
3.	Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lime juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
4.	Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lime filling and top with the remainder of the whipped cream. Refrigerate.

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Gluten Free Strawberry Bavarian Pie

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings