So Fine Key Lime Pie

So Fine Key Lime Pie

Recipe By : Farewell to Fat, Richard Simmons, page 174

10 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

--Key Lime Pie--

2 teaspoons unflavored gelatin

1/2 cup bottled Rose's lime juice

1 whole large egg

1 large egg yolk

--reserve white for meringues, below

14 ounces fat-free sweetened condensed milk

1/4 cup evaporated skim milk -- well chilled

1 teaspoon grated lime zest -- optional

--Crumb Pie Crust--

1 cup low-fat graham cracker crumbs

1/4 teaspoon ground cinnamon

3 tablespoons softened light butter

--Miniature Meringues--

1 large egg white

--from above

1 pinch salt

4 tablespoons sugar

1/4 teaspoon vanilla

10 extra-thin fresh lime slices -- for garnish

1. Pie: In small bowl sprinkle gelatin over lime juice. Let stand until

softened, 5 minutes. Stir to dissolve gelatin.

2. In large heat resistant bowl beat whole egg and yolk with electric mixer

until thick and lemon colored, about 5 minutes. Add gelatin mixture and condensed milk. Beat on low speed just to mix.

3. In medium saucepan bring 2 cups water to simmer over medium-high heat.

Place bowl with egg mixture over saucepan, making sure water does not touch

bottom of bowl. Stir egg mixture over simmering water until heated through

and thickened, about 10 minutes. Do not let egg mixture boil.

4. Remove bowl from over saucepan. Cool mixture in bowl. Refrigerate just

until mixture begins to set. Beat again with mixer at high speed until

light and creamy.

5. In small bowl, beat chilled evaporated skim milk with electric mixer

until double in volume. Fold into gelatin mixture with lime zest, if

using, until thoroughly combined.

6. Pour mixture into pie crust. Refrigerate until set.

7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or parchment paper. In medium bowl beat egg white and salt until stiff peaks

form. Beat in 3 tablespoons of the sugar gradually until very stiff. Fold

in remaining tablespoon sugar and vanilla.

8. Spoon meringue mixture into a sealable plastic bag. Seal. Snip about 1/4

inch diagonally from one bottom corner. Squeeze bag gently over prepared

baking sheet to force out small dollops of meringue, 3/4 inch in diameter.

Make dollops until mixture is all used, about 10.

9. Bake meringues 40 minutes until dry to touch and lightly colored. With

spatula, lift meringues from paper while still warm. Store in airtight

container at room temperature or freeze tightly in sealed freezer bag. Use

as desired. 10. To serve, arrange lime slices around pie. Top each lime slice with a

meringue.

Crumb Pie Crust:

In a small bowl or food processor, thoroughly mix 1 cup low-fat

1/4 teaspoon ground cinnamon. Mix in

tablespoons softened light butter until well incorporated. Coat 9-inch pie

plate with nonstick butter-flavored cooking spray. Press crumb mixture

375 oF oven for about minutes or until firm and lightly colored.

Nutrient value per serving of pie:

218 calories,

6 g protein,

7 g fat (27% fat),

34 g carbohydrate,

175 mg

sodium, 43 mg cholesterol.

Nutrient value per meringue:

4 calories,

0 g protein,

0 g fat,

1 g carbohydrate,

4 mg sodium,

0 mg

cholesterol. - - - - - - - - - - - - - - - - - -