-CRUST-
1 lg Egg white
1 1/4 c Graham cracker crumbs
1 1/2 tb Butter; melted
1 1/2 tb Canola oil
FILLING
1 cn Evaporated milk; nonfat
2/3 c Nonfat yogurt; plain
1/2 c Fresh lime juice
2 ts Lime zest; grated
1 1/2 ts Gelatin powder
MERINGUE
2/3 c Sugar
2 lg Egg whites; at room
-temperature
1/4 ts Cream of tartar
1 ts Vanilla extract
Lime slices for garnish
Recipe by: Eating Well Magazine From: Sharon jouet@telalink.net
Date: Mon, 06 May 1996 10:47:58 -0500
To Make Crust: Preheat oven to 350. Spray a 9 inch pie plate with
nonstick cooking spray. In a medium sized bowl, beat egg whilte lightly
with a fork until frothy. Add graham cracker crumbs, butter and oil and
blend with your fingertips until thoroughly combined. Press the mixture in
an even layer on the bottom and sides of the pies plate. Bake for 10
minutes, or unti lightly browned. (Do not be concerned if there are small
cracks.) Cool on a rack.
To Make Filling: In a medium-sized metal bowl, whisk together milk,
yogurt, lime juice and zest. In a small saucepan, sprinkle gelatin over 2
Tbs. cold water. Let soften for 1 minute. Heat over low heat, stirring,
until the gelatin is dissolved. Whisk into the lime mixture. Set the bowl
over a larger bowl of ice water, stirring occasionally, until it begins to
thicken, 15 – 20 minutes. Turn into the pie shell and chill in the
refrigerator while you prepare the meringue.
To Make Meringue: Preheat the broiler. In a small saucepan, combine sugar
with 1/2 cup water. Bring to a boil, stirring occasionally. Cook over
medium-high heat, without stirring, until syrup registers 240 degrees F and
is at the soft-ball stage (when a bit of syrup dropped into ice water forms
a pliable ball) about 5 minutes. Remove syrup from heat. Set aside.
In a large mixing bowl, beat egg whites with an electric mixer on medium
speed until froth. Add cream of tartar and beat on hight speed just until
soft peaks form. return the syrup to the heat until it boils. Gradually
pour hot syruup into egg whites but not sirectly onto the beaters, beating
constantly. Continue beating until egg whites are cool and very stiff,
about 5 minutes. Blend in vanilla.
Remove the pie from the refrigerator and spread the meringue over the top,
sealing to the edge of the crust and swirling roughly on top. Place the pie
under the broiler for 1-2 minutes, or until lightly browned. Let cool to
room temperature, the refrigerate until the filling has set – for 5-8
hours. Garnish with fresh lime slices just before serving.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #72
From the
Yields
8 Servings