Recipe By : Farewell to Fat, Richard Simmons, p.174
Serving Size : 10 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Key Lime Pie:
2 ts Unflavored gelatin
1/2 c Lime juice
1 lg 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 Lime zest -- grated (optional)
Crumb Pie Crust:
1 c Low-fat graham cracker crumbs
1/4 ts Ground cinnamon
3 tb Light butter -- softened
Miniature Meringues:
1 lg Egg white -- from above
1 pn Salt
4 tb Sugar
1/4 ts Vanilla
10 sl fresh lime -- extra thin,
- for garnish
Pie:
In small bowl sprinkle gelatin over lime juice. Let stand until
softened, 5 minutes. Stir to dissolve gelatin.
In large heat resistant bowl beat whole egg and yolk with electric
mixer until thick and lemon colored, about 5 minutes. Add gelatin
mixture and condensed milk. Beat on low speed just to mix.
In medium saucepan bring 2 cups water to simmer over medium-high
heat. Place bowl with egg mixture over saucepan, making sure water
does not touch bottom of bowl. Stir egg mixture over simmering water
until heated through and thickened, about 10 minutes. Do not let egg
mixture boil.
Remove bowl from over saucepan. Cool mixture in bowl. Refrigerate
just until mixture begins to set. Beat again with mixer at high speed
until light and creamy.
In small bowl, beat chilled evaporated skim milk with electric mixer
until double in volume. Fold into gelatin mixture with lime zest, if
using, until thoroughly combined.
Pour mixture into pie crust. Refrigerate until set.
Meringues:
Preheat oven to 275 F. Cover baking sheet with wax paper or parchment
paper. In medium bowl beat egg white and salt until stiff peaks form.
Beat in 3 tb sugar gradually until very stiff. Fold in remaining 1 tb
sugar and vanilla.
Spoon meringue mixture into a sealable plastic bag. Seal. Snip about
1/4" diagonally from one bottom corner. Squeeze bag gently over
prepared baking sheet to force out small dollops of meringue, 3/4" in
diameter. Make dollops until mixture is all used, about 10.
Bake meringues 40 minutes until dry to touch and lightly colored.
With spatula, lift meringues from paper while still warm. Store in
airtight container at room temperature or freeze tightly in sealed
freezer bag. Use as desired.
To serve, arrange lime slices around pie. Top each lime slice with a
meringue.
Crumb Pie Crust:
In a small bowl or food processor, thoroughly mix 1 cup low-fat
graham-cracker crumbs and 1/4 ts ground cinnamon. Mix in 3 tb
softened light butter until well incorporated. Coat 9" pie plate with
nonstick butter-flavored cooking spray. Press crumb mixture over
bottom and up side of a plate. Bake in 375 F oven for about
8 minutes or until firm and lightly colored.
