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Key Lime Pie

Cooking Light
Key Lime Pie
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Yield: 8 servings (serving size: 1 wedge).

Ingredients

  • 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
  • 3  egg whites (at room temperature)
  • 1/4  teaspoon  cream of tartar
  • 1/8  teaspoon  salt
  • 1/3  cup  sugar
  • Lime slices (optional)

Preparation

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 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.

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.

Bake at 325° 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.

Nutritional Information

Calories:
290 (14% from fat)
Fat:
4.4g (sat 1.1g,mono 1.7g,poly 1.1g)
Protein:
7.5g
Carbohydrate:
65.1g
Fiber:
0.1g
Cholesterol:
61mg
Iron:
0.9mg
Sodium:
230mg
Calcium:
118mg
Cooking Light, JUNE 1996

Member Ratings and Reviews

5 stars
bostonsmaman
Tart and delicious...almost identical to a slice from our Key West trip, but saves 8.5g fat & 55cal/serv. It's just fussy & difficult to make, especially tempering the egg yolk/lime juice. Didn't have a heavy-bottom saucepan at vacation home, so constantly struggled w/ it trying to boil. Do NOT cut into this pie before the 3hr chill time as fluid will leak out everywhere. Very tart, but meringe balances it. Reducing the juice or adding tsp sugar could help that. I used a premade pastry crust that I pierced & blind baked at 400 for 10min before adding filling.09/04/07

5 stars

I love this recipe and have been making it since it first was published back in 1996. It has terrific flavor and texture. I don't miss the extra fat and calories at all!07/10/07