Key Lime Pie (Low Fat)

1. 1

   To Make Crust: Preheat oven to 350F (180C).

2. 2

   Spray a 9 inch pie plate with nonstick cooking spray.

3. 3

   In a medium sized bowl, beat egg white lightly with a fork until frothy.

4. 4

   Add graham cracker crumbs, butter and oil and blend with your fingertips until thoroughly combined.

5. 5

   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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   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.

* Per serving · 4 servings · Values may vary.