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Key Lime Pie

Yield 8 servings (serving size: 1 wedge).


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

Nutrition Information

  • calories 290
  • caloriesfromfat 14 %
  • fat 4.4 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 1.1 g
  • protein 7.5 g
  • carbohydrate 65.1 g
  • fiber 0.1 g
  • cholesterol 61 mg
  • iron 0.9 mg
  • sodium 230 mg
  • calcium 118 mg

How to Make It

  1. Preheat oven to 325°.

  2. Sprinkle gelatin over cold water in a small bowl; set aside. Combine lime juice and egg yolks in a small heavy saucepan; cook over medium-low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set). Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust; spread evenly.

  3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.

  4. Bake at 325° for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.