—Key Lime Pie—
2 ts Unflavored gelatin
1/2 c Bottled Rose’s lime juice
1 Whole large egg
1 lg Egg yolk; reserve white for
-meringues, below
14 oz Fat-free sweetened condensed
-milk
1/4 c Evaporated skim milk; well
-chilled
1 ts Grated lime zest; optional
—Crumb Pie Crust—
1 c Low-fat graham cracker
-crumbs
1/4 ts Ground cinnamon
3 tb Softened light butter
—Miniature Meringues—
1 lg Egg white; from above
1 pn Salt
4 tb Sugar
1/4 ts Vanilla
10 Extra-thin fresh lime
-slices, for garnish
1. Pie: In small bowl sprinkle gelatin over lime juice. Let stand until
softened, 5 minutes. Stir to dissolve gelatin.
2. In large heat resistant bowl beat whole egg and yolk with electric mixer
until thick and lemon colored, about 5 minutes. Add gelatin mixture and
condensed milk. Beat on low speed just to mix.
3. In medium saucepan bring 2 cups water to simmer over medium-high heat.
Place bowl with egg mixture over saucepan, making sure water does not touch
bottom of bowl. Stir egg mixture over simmering water until heated through
and thickened, about 10 minutes. Do not let egg mixture boil.
4. Remove bowl from over saucepan. Cool mixture in bowl. Refrigerate just
until mixture begins to set. Beat again with mixer at high speed until
light and creamy.
5. In small bowl, beat chilled evaporated skim milk with electric mixer
until double in volume. Fold into gelatin mixture with lime zest, if using,
until thoroughly combined.
6. Pour mixture into pie crust. Refrigerate until set.
7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or
parchment paper. In medium bowl beat egg white and salt until stiff peaks
form. Beat in 3 tablespoons of the sugar gradually until very stiff. Fold
in remaining tablespoon sugar and vanilla.
8. Spoon meringue mixture into a sealable plastic bag. Seal. Snip about 1/4
inch diagonally from one bottom corner. Squeeze bag gently over prepared
baking sheet to force out small dollops of meringue, 3/4 inch in diameter.
Make dollops until mixture is all used, about 10.
9. Bake meringues 40 minutes until dry to touch and lightly colored. With
spatula, lift meringues from paper while still warm. Store in airtight
container at room temperature or freeze tightly in sealed freezer bag. Use
as desired.
10. To serve, arrange lime slices around pie. Top each lime slice with a
meringue.
Crumb Pie Crust: In a small bowl or food processor, thoroughly mix 1 cup
low-fat graham-cracker crumbs and 1/4 teaspoon ground cinnamon. Mix in 3
tablespoons softened light butter until well incorporated. Coat 9-inch pie
plate with nonstick butter-flavored cooking spray. Press crumb mixture over
bottom and up side of a plate. Bake in 375 oF oven for about 8 minutes or
until firm and lightly colored.
Nutrient value per serving of pie: 218 calories, 6 g protein, 7 g fat (27%
fat), 34 g carbohydrate, 175 mg sodium, 43 mg cholesterol.
Nutrient value per meringue: 4 calories, 0 g protein, 0 g fat, 1 g
carbohydrate, 4 mg sodium, 0 mg cholesterol.
Yields
10 Servings