Cooking Light's Key Lime Pie
Key Lime Pie - a creamy-tart dessert recipe made lighter by decreasing the number of egg yolks in the filling and using gelatin for thickening. Swicthed to fat-free sweetened non-condensed milk, decreased the margarine in the crust and added an egg white to help hold the crumb mixture together
Servings: 8 servings
Graham Cracker Pie Crust
- 2 tbsp sugar
- 1 tbsp chilled stick margarine
- 1 egg white
- 1 1/4 cups graham cracker crumbs
- 1 tsp ground cinnamon
- 1 tsp unflavored gelatin
- 2 tbsp cold water
- 1/2 cup fresh key lime juice
- 2 egg yolks
- 3 egg whites at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/3 cup sugar
Graham Cracker Crust
Preheat oven to 325°
Combine first 3 ingredients in a bowl, beat at medium speed of mixture until blended.
Add crumbs and cinnamon; toss with fork until moistened
Press crumbs into a 9" pie plate coated with cooking spray.
Bake crust at 325°° for 20 minutes or until lightly browned. Let cool on a wire rack before filling.
Preheat oven to 325
Sprinkle gelatin over cold water in a small bowl; set aside.
Combine lime juice and egg yolks in a small heavy saucepan. Cook over medium / low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil)
Add softened gelatin to lime juice mixture; cook 1 minute stirring until gelatin dissolves.
Place pan in a large ice filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature. (do not allow gelatin to set)
Strain gelatin mixture into a medium bowl, discard any solids.
Gradually add milk stirring with a whisk until blended. Mixture will be very thick.
Spoon mixture into Graham Cracker Crust
Preheat oven to 325°
Beat egg whites cream of tartar and salt at high speed until foamy.
Gradually add sugar 1 tablespoon at a time beating until soft peaks form.
Spread meringue evenly over pie - sealing edges.
Bake pie at 325° for 25 minutes. Let cool 1 hour on a wire rack. Chill 3 hours or until set.
Cut with sharp knife dipped in hot water.