Key Lime Pie
|Unflavored gelatin||1 Teaspoon|
|Cold water||2 Tablespoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Fat free sweetened condensed milk||14 Ounce|
|Graham cracker crust||1|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Preheat oven to 325°.
Sprinkle gelatin over cold water in a small bowl; set aside.
Combine lime juice and egg yolks in a small heavy saucepan; cook over medium-low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil).
Add softened gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves.
Place pan in a large ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set).
Strain gelatin mixture into a medium bowl; discard any solids.
Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust, and spread evenly.
Beat egg whites, cream of tartar, and salt at high speed of an electric mixer until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Spread evenly over filling, sealing to edge of crust.
Bake at 325° for 25 minutes; let cool 1 hour on a wire rack.
Chill 3 hours or until set.
Cut with a sharp knife dipped in hot water.
Garnish with lime slices, if desired.