Key Lime Pie
|Egg white||1 Large|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs) (12 Crackers)|
|Butter||1 1⁄2 Tablespoon, melted|
|Vegetable oil||1 1⁄2 Tablespoon (Preferably Canola Oil)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Low fat plain yogurt||2⁄3 Cup (10.67 tbs)|
|Grated lime zest||2 Teaspoon|
|Fresh lime juice/Key lime juice||1⁄2 Cup (8 tbs) (5 Limes)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Egg whites||2 Large|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Pure vanilla extract||1 Teaspoon|
|Lime slice||4 (For Garnish)|
To make crust: Preheat oven to 350 degrees F.
Spray a 9-inch pie plate with nonstick cooking spray.
In a medium-sized bowl, beat egg white 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 pie plate.
Bake for 10 minutes, or until lightly browned.
(Do not be concerned if there are small cracks.) Cool on a rack.
To make filling: In a medium-sized bowl (preferably metal), whisk together sweetened condensed milk, yogurt, lime zest and juice.
In a small, heavy saucepan, sprinkle the gelatin over 2 tbsp 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 of a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes.
Turn into the pie shell and place the pie in the freezer to chill.
To make the meringue: Preheat the broiler.
Place egg whites in a large bowl.
Set it over a pan of hot water and stir for a few minutes until warmed slightly.
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.
In a large mixing bowl, beat egg whites with an electric mixer on medium speed until frothy.
Add cream of tartar and beat on high speed just until soft peaks form.
Return the syrup to the heat until it boils.
Gradually pour hot syrup into egg whites but not directly 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 freezer and spread the meringue over top, sealing to the edge of the crust and swirling roughly on top.
Place the pie under the broiler for 1 to 2 minutes.
Let cool to room temperature, then refrigerate until the filling has set, for 5 to 8 hours.