KEY LIME PIE

Recipe By : Eating Well Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Desserts – Pies

Amount Measure Ingredient — Preparation Method
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*****CRUST*****
1 large egg white
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons butter — melted
1 1/2 tablespoons canola oil
*****FILLING*****
1 can evaporated milk, nonfat
2/3 cup nonfat yogurt — plain
1/2 cup fresh lime juice
2 teaspoons lime zest — grated
1 1/2 teaspoons gelatin powder
*****MERINGUE*****
2/3 cup sugar
2 large egg whites — at room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
*****GARNISH*****
lime slices

To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with nonstick
cooking spray. In a medium sized bowl, beat egg whilte lightly with a fork
until frothy. Add graham cracker crumbs, butter and oil and blend with your
fingertips until thoroughly combined. Press the mixture in an even layer on
the bottom and sides of the pies plate. Bake for 10 minutes, or unti
lightly browned. (Do not be concerned if there are small cracks.) Cool on a
rack.

To Make Filling: In a medium-sized metal bowl, whisk together milk, yogurt,
lime juice and zest. In a small saucepan, sprinkle gelatin over 2 Tbs. cold
water. Let soften for 1 minute. Heat over low heat, stirring, until the
gelatin is dissolved. Whisk into the lime mixture. Set the bowl over a
larger bowl of ice water, stirring occasionally, until it begins to thicken,
15 – 20 minutes. Turn into the pie shell and chill in the refrigerator
while you prepare the meringue.

To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar
with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over
medium-high heat, without stirring, until syrup registers 240 degrees F and
is at the soft-ball stage (when a bit of syrup dropped into ice water forms
a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.

In a large mixing bowl, beat egg whites with an electric mixer on medium
speed until froth. Add cream of tartar and beat on hight speed just until
soft peaks form. return the syrup to the heat until it boils. Gradually
pour hot syruup into egg whites but not sirectly onto the beaters, beating
constantly. Continue beating until egg whites are cool and very stiff,
about 5 minutes. Blend in vanilla.

Remove the pie from the refrigerator and spread the meringue over the top,
sealing to the edge of the crust and swirling roughly on top. Place the pie
under the broiler for 1-2 minutes, or until lightly browned. Let cool to
room temperature, the refrigerate until the filling has set – for 5-8 hours.
Garnish with fresh lime slices just before serving.

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