Key lime pie #09

Yield: 8 Servings

Measure Ingredient
1 large Egg white
1¼ cup Graham cracker crumbs
1½ tablespoon Butter; melted
1½ tablespoon Canola oil
1 can Evaporated milk; nonfat
⅔ cup Nonfat yogurt; plain
½ cup Fresh lime juice
2 teaspoons Lime zest; grated
1½ teaspoon Gelatin powder
⅔ cup Sugar
2 larges Egg whites; at room temperature
¼ teaspoon Cream of tartar
1 teaspoon Vanilla extract
Lime slices for garnish

CRUST

FILLING

MERINGUE

Recipe by: Eating Well Magazine From: Sharon <jouet@...> 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 ½ 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.

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