View Full Version : Key Lime Pie

Kitchen Witch
October 30th, 2005, 09:35 AM
Key Lime Pie


1 large egg white
16 squares low-fat graham crackers
1 Tbsp.honey
3/4 cup fresh lime juice (or 1/2 cup key lime juice)
1 envelope (2 tsp.) gelatin
3/4 cup Splenda (see text below)
4 tsp. lime zest
2/3 cup non-fat yogurt
1 1/2 cups 1% milk
1 - 4 ounce carton egg substitute
2 large egg yolks
1 Tbsp. fat free cool whip (per serving)


Preheat oven to 300°F.

Whisk the egg white in a mixing bowl until foamy. Set aside.

In a food processor fitted with a steel blade process the graham crackers.

Continue processing until they are fine crumbs and then slowly drizzle in the honey.

Add the graham cracker crumbs to the whisked egg whites and mix together well.

Press the graham cracker mixture into a nine inch non-stick pie pan. Place the pan in the preheated oven and bake the crust for 7 minutes. Remove and allow to cool.

Place the lime juice in a mixing bowl and add the gelatin. Allow to soften for about 5 minutes and then whisk in the splenda, lime zest and non-fat yogurt. Set aside.

Whisk together the milk, egg substitute and egg yolks. Heat in a sauce pan over medium-high heat whisking continuously.

Cook slowly for about 7 - 10 minutes until the mixture begins to thicken. Reduce the heat if there is any sign of boiling. (Keep whisking.)

When the mixture is thickened to the consistency of yogurt remove from the heat and allow to cool completely.

Whisk the milk mixture together with the yogurt mixture until smooth. Pour the mixture into the pie crust and chill at least two hours.

Serve with 1tablespoon of fat free cool whip per slice.

Servings: 8 slices

Nutrition Facts:
Amount Per Serving: Calories 206
Fat 4 g, Cholesterol 55 mg,
Sodium 270 mg,