Key Lime Pie - Light

1. 1

   Prepare and bake graham cracker crust according to directions; set crust aside.

2. 2

   Sprinkle gelatin over water in a small bowl.

3. 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.

4. 4

   Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves.

5. 5

   Remove from heat.

6. 6

   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).

7. 7

   Strain gelatin mixture into a medium bowl; discard any solids.

8. 8

   Gradually add milk, stirring with a whisk until blended, mixture will be very thick.

9. 9

   Spoon into crust and spread evenly.

10. 10

    Preheat oven at 325F.

11. 11

    Beat egg whites, cream of tartar, and salt at high speed of a mixture until foamy.

12. 12

    Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

13. 13

    Spread evenly over filling, sealing to the edge of the crust.

14. 14

    Bake at 325F for 25 min; cool 1 hour on a wire rack.

15. 15

    Chill 3 hours or until set.

* Per serving · 4 servings · Values may vary.