Cooking Light -- Key Lime Pie

Jul 10, 1996

Cece Sullivan

8 servings

1 teaspoon unflavored gelatin

2 tablespoons cold water

1/2 cup fresh lime juice

2 egg yolks

1 (14-ounce) can fat-free sweetened condensed milk

Graham Cracker Crust (recipe follows)

3 egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup sugar

Lime slices (optional)

1. Preheat oven to 325 degrees.

2. 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 degrees), stirring constantly (do not boil). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the 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 mixture 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; spread evenly.

3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.

4. Bake at 325 degrees for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.

Data per serving (14 percent calories from fat) Calories 290 Protein 7.5g Fat 4.4g Carbohydrates 65.1g Sodium 230mg Saturated fat 1.1g Monounsaturated fat 1.7g Polyunsaturated fat 1.1g Cholesterol 61mg

Graham Cracker Crust

Makes 1 (9-inch) crust

2 tablespoons sugar

1 tablespoon chilled stick margarine

1 egg white

1 1/4 cups graham cracker crumbs

1 teaspoon ground cinnamon

Cooking spray

1. Preheat oven to 325 degrees.

2. Combine first 3 ingredients in a bowl; beat at medium speed of a mixer until blended. Add crumbs and cinnamon; toss with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 325 degrees for 20 minutes or until lightly browned; let cool on a wire rack.

Recipes tested by the kitchens of Cooking Light magazine.