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Key Lime Pie (Reduced Fat)




Source of Recipe


Cooking Light Magazine


Recipe Introduction


This is low fat, but you will never be able to tell.


List of Ingredients





CRUST:
2 tablespoons sugar
1 tablespoon chilled stick margarine
1 egg white
1 1/2 cup graham cracker crumbs
1/2 teaspoon ground cinnamon
cooking spray

PIE FILLING:
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lime juice
2 egg yolks
1 14oz. can of fat-free sweetened condensed milk
3 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar

MAKE THE PIE CRUST:
Preheat oven to 325 F.
Combine sugar, margarine and egg white in bowl. Beat at medium speed with a blender until blended.
Add crumbs and cinnamon. Toss with a fork 'till moistened.
Press crumb mixture into a 9-inch pie plate coated with cooking spray. (If the crumb mixture sticks to your hands, spray your hands with cooking spray too!)
Bake at 325 F for 15-20 minutes, or until lightly browned. Let cool on a wire rack.


Recipe



MAKE THE PIE FILLING:
Preheat oven to 325 F.
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 for 10 minutes or until slightly thick and very hot (180 F), stirring constantly. Do not boil. [Note: When I last made this, my yolk mixture boiled a bit, but the pie was just fine... So, try not to boil it, but if it boils, don't panic.] Add the softened gelatin. Cook 1 minute. Place saucepan in a large ice-filled bowl. Stir 3 minutes or until the mixture reaches room temperature.
Strain egg yolk mixture into a medium bowl. Whisk in milk. Spoon into cooled crust and spread evenly.
In a clean bowl, beat egg whites, tartar, and salt at high speed until foamy. Gradually add sugar, beating until stiff peaks form. Do not overbeat. Spread evenly over filling, sealing to the edge of crust.
Bake for 25 minutes. Let cool for 1 hour on a wire rack, and chill for 3 hours.