Key Lime Pie

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