Key Lime Pie - Light

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.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 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)

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.