Pies:

Key Lime Pie

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Ingredients

1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lime juice
2 large egg yolks
1 can (14 ounces) fat-free sweetened condensed milk
Graham Cracker Crust
Meringue:
3 large egg white at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar
Lime slices (optional)

Instructions

Preheat oven to 350 degrees. Sprinkle gelatin over cold water in small bowl and set aside. Combine lime juice and egg yolks in small saucepan. Cook over medium heat 10 minutes, or until slightly thick and very hot (180 degrees), stirring constantly (do not boil). Add softened gelatin to lime juice mixture and cook 1 minute, stirring until gelatin is completely dissolved. Place saucepan in large pan filled with ice, stirring 3 minutes or until room temperature. Do not allow gelatin to set. Strain mixture through a sieve into a medium bowl and discard solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick) and spoon mixture into crust, spreading evenly. Beat egg whites, cream of tartar and salt on high speed with mixer until foamy. Gradually add sugar, 1 tablespoon at a time, heating until stiff peaks form. Spread evenly over pie, sealing to crust. Bake at 325 degrees for 25 minutes. Cool 1 hour on a wire rack. Chill 3 hours or until set. Garnish with lime slices. Makes 8 servings.

Doretta Ackerman
Davenport