Key Lime Pie Recipe
Try out this Key Lime Pie for once ! You are sure to remain loyal to it forever! A great Dessert recipe is one like this. There is no doubt that Key Lime Pie is Low Fat, just try it to believe it. In my view, if one calls oneself a good cook, one must have a personal recipe of Key Lime Pie, just like I do.
Ingredients
CRUST
8 large (2 1/2-x-5-inch) fat-free or regular graham crackers
2 tablespoons sugar
2 tablespoons fat-free egg substitute
FILLING
1/4 cup plus 2 tablespoons cornstarch
2/3 cup sugar
1 can (12 ounces) evaporated skim milk
1/2 cup fat-free egg substitute
1/2 cup key lime juice
MERINGUE TOPPING
3 egg whites, warmed to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons sugar
1 teaspoon vanilla extract
Directions
1. To make the crust, break the crackers into pieces, and place in the bowl of a food processor or blender. Process into fine crumbs. Measure the crumbs. There should be 1 1/4 cups. (Adjust the amount if necessary.)
2. Return the crumbs to the food processor. Add the sugar, and process for a few seconds to mix. Add the egg substitute, and process until the mixture is moist and crumbly.
3. Coat a 9-inch deep dish pie pan with nonstick cooking spray, and use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust. (Dip the spoon in sugar periodically, if necessary, to prevent sticking.) Bake at 350°F for 10 minutes, or until the edges feel firm and dry. Set aside to cool.
4. To make the filling, combine the cornstarch and sugar in a 2-quart saucepan. Slowly stir in the evaporated milk, and place over medium heat, stirring constantly with a wire whisk until the mixture is thickened and bubbly.
5. Reduce the heat to low. In a small bowl, blend 1/2 cup of the hot mixture into the egg substitute. Return the mixture to the saucepan, and cook, still stirring, for 2 to 3 minutes. Do not boil.
6. Remove the mixture from the heat, and stir in the lime juice. Pour the filling into the pie crust, and set aside.
7. To make the meringue, place the egg whites in the bowl of an electric mixer, and beat until foamy. Beat in the cream of tartar and salt, and continue beating until soft peaks form when the beaters are removed. Beat the sugar in slowly, adding 1 tablespoon at a time. Add the vanilla extract, and beat until the mixture is glossy and stiff peaks form when the beaters are removed.
8. Spread the meringue over the warm filling, swirling it with a knife or spoon. Make sure that the meringue touches all edges of the crust. Bake at 350°F for about 10 minutes, or just until the meringue is touched with brown. Chill for at least 8 hours or overnight.
2. Return the crumbs to the food processor. Add the sugar, and process for a few seconds to mix. Add the egg substitute, and process until the mixture is moist and crumbly.
3. Coat a 9-inch deep dish pie pan with nonstick cooking spray, and use the back of a spoon to press the crumbs against the sides and bottom of the pan, forming an even crust. (Dip the spoon in sugar periodically, if necessary, to prevent sticking.) Bake at 350°F for 10 minutes, or until the edges feel firm and dry. Set aside to cool.
4. To make the filling, combine the cornstarch and sugar in a 2-quart saucepan. Slowly stir in the evaporated milk, and place over medium heat, stirring constantly with a wire whisk until the mixture is thickened and bubbly.
5. Reduce the heat to low. In a small bowl, blend 1/2 cup of the hot mixture into the egg substitute. Return the mixture to the saucepan, and cook, still stirring, for 2 to 3 minutes. Do not boil.
6. Remove the mixture from the heat, and stir in the lime juice. Pour the filling into the pie crust, and set aside.
7. To make the meringue, place the egg whites in the bowl of an electric mixer, and beat until foamy. Beat in the cream of tartar and salt, and continue beating until soft peaks form when the beaters are removed. Beat the sugar in slowly, adding 1 tablespoon at a time. Add the vanilla extract, and beat until the mixture is glossy and stiff peaks form when the beaters are removed.
8. Spread the meringue over the warm filling, swirling it with a knife or spoon. Make sure that the meringue touches all edges of the crust. Bake at 350°F for about 10 minutes, or just until the meringue is touched with brown. Chill for at least 8 hours or overnight.
