KEY LIME PIE
 
 Recipe By     : Eating Well Magazine
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts - Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *****CRUST*****
    1      large         egg white
    1 1/4  cups          graham cracker crumbs
    1 1/2  tablespoons   butter -- melted
    1 1/2  tablespoons   canola oil
                         *****FILLING*****
    1      can           evaporated milk, nonfat
      2/3  cup           nonfat yogurt -- plain
      1/2  cup           fresh lime juice
    2      teaspoons     lime zest -- grated
    1 1/2  teaspoons     gelatin powder
                         *****MERINGUE*****
      2/3  cup           sugar
    2      large         egg whites -- at room temperature
      1/4  teaspoon      cream of tartar
    1      teaspoon      vanilla extract
                         *****GARNISH*****
                         lime slices
 
 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 1/2 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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