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Key Lime Pie

Cooking Light

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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