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To Make Crust: Preheat oven to 350F (180C).
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Spray a 9 inch pie plate with nonstick cooking spray.
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In a medium sized bowl, beat egg white lightly with a fork until frothy.
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Add graham cracker crumbs, butter and oil and blend with your fingertips until thoroughly combined.
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Press the mixture in an even layer on the bottom and sides of the pie plate.
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Bake for 10 minutes, or until lightly browned.
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(Do not be concerned if there are small cracks.)
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Cool on a rack.
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9
To Make Filling:
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In a medium-sized metal bowl, whisk together milk, yogurt, lime juice and zest.
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In a small saucepan, sprinkle gelatin over 2 tablespoons cold water.
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Let soften for 1 minute.
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Heat over low heat, stirring, until the gelatin is dissolved.
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Whisk into the lime mixture.
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Set the bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes.
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Turn into the pie shell and chill in the refrigerator while you prepare the meringue.
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To Make Meringue:
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Preheat the broiler.
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In a small saucepan, combine sugar with 1/2 cup water.
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Bring to a boil, stirring occasionally.
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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.
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Remove syrup from heat.
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Set aside.
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In a large mixing bowl, beat egg whites with an electric mixer on medium speed until frothy.
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Add cream of tartar and beat on hight speed just until soft peaks form.
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Return the syrup to the heat until it boils.
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Gradually pour hot syruup into egg whites but not directly onto the beaters, beating constantly.
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Continue beating until egg whites are cool and very stiff, about 5 minutes.
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Blend in vanilla.
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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.
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Place the pie under the broiler for 1 to 2 minutes, or until lightly browned.
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Let cool to room temperature, the refrigerate until the filling has set, for 5 to 8 hours.
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Garnish with fresh lime slices just before serving.
