So Fine Key Lime Pie

• --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

Instructions

1. 1

   Pie: In small bowl sprinkle gelatin over lime juice.

2. 2

   Let stand until softened, 5 minutes.

3. 3

   Stir to dissolve gelatin.

4. 4

   2.

5. 5

   In large heat resistant bowl beat whole egg and yolk with electric mixer until thick and lemon colored, about 5 minutes.

6. 6

   Add gelatin mixture and condensed milk.

7. 7

   Beat on low speed just to mix.

8. 8

   3.

9. 9

   In medium saucepan bring 2 cups water to simmer over medium-high heat.

10. 10

    Place bowl with egg mixture over saucepan, making sure water does not touch bottom of bowl.

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    Stir egg mixture over simmering water until heated through and thickened, about 10 minutes.

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    Do not let egg mixture boil.

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    4.

14. 14

    Remove bowl from over saucepan.

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    Cool mixture in bowl.

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    Refrigerate just until mixture begins to set.

17. 17

    Beat again with mixer at high speed until light and creamy.

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    5.

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    In small bowl, beat chilled evaporated skim milk with electric mixer until double in volume.

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    Fold into gelatin mixture with lime zest, if using, until thoroughly combined.

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    6.

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    Pour mixture into pie crust.

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    Refrigerate until set.

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    7.

25. 25

    Meringues: Preheat oven to 275 oF.

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    Cover baking sheet with wax paper or parchment paper.

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    In medium bowl beat egg white and salt until stiff peaks form.

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    Beat in 3 tablespoons of the sugar gradually until very stiff.

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    Fold in remaining tablespoon sugar and vanilla.

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    8.

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    Spoon meringue mixture into a sealable plastic bag.

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    Seal.

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    Snip about 1/4 inch diagonally from one bottom corner.

34. 34

    Squeeze bag gently over prepared baking sheet to force out small dollops of meringue, 3/4 inch in diameter.

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    Make dollops until mixture is all used, about 10.

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    9.

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    Bake meringues 40 minutes until dry to touch and lightly colored.

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    With spatula, lift meringues from paper while still warm.

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    Store in airtight container at room temperature or freeze tightly in sealed freezer bag.

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    Use as desired.

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    10.

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    To serve, arrange lime slices around pie.

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    Top each lime slice with a meringue.

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    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.

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    Mix in 3 tablespoons softened light butter until well incorporated.

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    Coat 9-inch pie plate with nonstick butter-flavored cooking spray.

47. 47

    Press crumb mixture over bottom and up side of a plate.

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    Bake in 375 oF oven for about 8 minutes or until firm and lightly colored.

49. 49

    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.

50. 50

    Nutrient value per meringue: 4 calories, 0 g protein, 0 g fat, 1 g carbohydrate, 4 mg sodium, 0 mg cholesterol.