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May 2018

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So Fine Key Lime Pie Recipe

So Fine Key Lime Pie recipe and other low fat recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print So Fine Key Lime Pie recipe  PDF



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 e tra 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 mi er until thick and lemon colored, about 5 minutes. Add gelatin mi ture and condensed milk. Beat on low speed just to mi .
3. In medium saucepan bring 2 cups water to simmer over medium high heat. Place bowl with egg mi ture over saucepan, making sure water does not touch bottom of bowl. Stir egg mi ture over simmering water until heated through and thickened, about 10 minutes. Do not let egg mi ture boil.
4. Remove bowl from over saucepan. Cool mi ture in bowl. Refrigerate just until mi ture begins to set. Beat again with mi er at high speed until light and creamy.
5. In small bowl, beat chilled evaporated skim milk with electric mi er until double in volume. Fold into gelatin mi ture with lime zest, if using, until thoroughly combined.
6. Pour mi ture into pie crust. Refrigerate until set.
7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wa 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 mi ture 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 mi ture 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 mi 1 cup low fat graham cracker crumbs and 1/4 teaspoon ground cinnamon. Mi in 3 tablespoons softened light butter until well incorporated. Coat 9 inch pie plate with nonstick butter flavored cooking spray. Press crumb mi ture over bottom and up side of a plate. Bake in 375 oF oven for about 8 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.

So Fine Key Lime Pie recipe and other low fat recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
861 people have voted
Last Reviewed on 2018-05-22



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