*  Exported from  MasterCook  *
 
                            So Fine Key Lime Pie
 
 Recipe By     : Farewell to Fat, Richard Simmons, page 174
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Key Lime Pie--
    2      teaspoons     unflavored gelatin
      1/2  cup           bottled Rose’s lime juice
    1      whole         large egg
    1      large         egg yolk
                         --reserve white for meringues, below
   14      ounces        fat-free sweetened condensed milk
      1/4  cup           evaporated skim milk -- well chilled
    1      teaspoon      grated lime zest -- optional
                         --Crumb Pie Crust--
    1      cup           low-fat graham cracker crumbs
      1/4  teaspoon      ground cinnamon
    3      tablespoons   softened light butter
                         --Miniature Meringues--
    1      large         egg white
                         --from above
    1      pinch         salt
    4      tablespoons   sugar
      1/4  teaspoon      vanilla
   10                    extra-thin fresh lime slices -- for garnish
 
 1. Pie: In small bowl sprinkle gelatin over lime juice.  Let stand until
 softened, 5 minutes. Stir to dissolve gelatin.
 
 2. 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.
 
 3. 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.
 
 4. 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.
 
 5. 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.
 
 6. Pour mixture into pie crust.  Refrigerate until set.
 
 7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or
 parchment paper. In medium bowl beat egg white and salt until stiff peaks
 form.  Beat in 3 tablespoons of the sugar gradually until very stiff.  Fold
 in remaining tablespoon sugar and vanilla.
 
 8. Spoon meringue mixture into a sealable plastic bag. Seal. Snip about 1/4
 inch diagonally from one bottom corner.  Squeeze bag gently over prepared
 baking sheet to force out small dollops of meringue, 3/4 inch in diameter.
 Make dollops until mixture is all used, about 10.
 
 9. 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.
 
 10. 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 teaspoon ground cinnamon.  Mix in 3
 tablespoons softened light butter until well incorporated. Coat 9-inch pie
 plate with nonstick butter-flavored cooking spray.  Press crumb mixture
 over bottom and up side of a plate.  Bake in 375 oF oven for about 8
 minutes or until firm and lightly colored.
 
 Nutrient value per serving of pie:
 218 calories, 6 g protein, 7 g fat (27% fat), 34 g carbohydrate, 175 mg
 sodium, 43 mg cholesterol.
 
 Nutrient value per meringue:
 4 calories, 0 g protein, 0 g fat, 1 g carbohydrate, 4 mg sodium, 0 mg
 cholesterol.
 
 
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