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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This recipe is from the Cooking Light cookbook. I find this recipe to have excellent flavor and creaminess at half of the calories of traditional key lime pies. Try it and you will not be disappointed. Ingredients:
1 graham cracker crust |
1 teaspoon unflavored gelatin |
2 tablespoons cold water |
1/2 cup fresh or bottled lime juice |
2 large egg yolks |
1 (14 ounce) can fat-free sweetened condensed milk |
3 large egg whites |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1/3 cup sugar |
lime slice, for decoration (optional) |
Directions:
1. Prepare and bake graham cracker crust according to directions; set crust aside.
2. Sprinkle gelatin over water in a small bowl.
3. Combine lime juice and egg yolks in a small, heavy sauce pan; cook over medium low heat until mixture thickens (about 10 min, stirring constantly, DO NOT BOIL. Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves. Remove from heat. Place pan in a large ice-filled bowl or until mixture comes to room temperature,stirring occasionally (do not let the gelatin mixture to set).
4. 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 into crust and spread evenly.
5. Preheat oven at 325°F.
6. Beat egg whites, cream of tartar, and salt at high speed of a mixture until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to the edge of the crust.
7. Bake at 325°F for 25 min; cool 1 hour on a wire rack. Chill 3 hours or until set.
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