Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Prepare and bake graham cracker crust according to directions; set crust aside.
  2. Sprinkle gelatin over water in a small bowl.
  3. 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).
  4. 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.
  5. Preheat oven at 325°F.
  6. 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.
  7. Bake at 325°F for 25 min; cool 1 hour on a wire rack. Chill 3 hours or until set.

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