Prep 30 mins
Cook 25 mins
This recipe is from the Cooking Light cookbook. I find this recipe to have excellent flavor and creaminess at half of the calories of traditional key lime pies. Try it and you will not be disappointed.
- 1 graham cracker crust
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1⁄2 cup fresh or bottled lime juice
- 2 large egg yolks
- 1 (14 ounce) can fat-free sweetened condensed milk
- 3 large egg whites
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1⁄3 cup sugar
- lime slice, for decoration (optional)
- Prepare and bake graham cracker crust according to directions; set crust aside.
- Sprinkle gelatin over water in a small bowl.
- Combine lime juice and egg yolks in a small, heavy sauce pan; cook over medium low heat until mixture thickens (about 10 min, stirring constantly, DO NOT BOIL. Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves. Remove from heat. Place pan in a large ice-filled bowl or until mixture comes to room temperature,stirring occasionally (do not let the 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 into crust and spread evenly.
- Preheat oven at 325°F.
- Beat egg whites, cream of tartar, and salt at high speed of a mixture until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to the edge of the crust.
- Bake at 325°F for 25 min; cool 1 hour on a wire rack. Chill 3 hours or until set.