Key Lime Pie

Servings: 8 | Serving size: 1/8 pie

Cooking Time: 45 Minutes

The pie is best served as soon as it is well chilled. Leftovers keep for about 48 hours if well sealed.

Ingredients

• 16 squares low-fat graham crackers
• 1 Tbsp honey
• 1 large egg white
• 3/4 cup fresh lime juice (or 1/2 cup key lime juice)
• 1 envelope (2 tsp.) gelatin
• 1 1/2 cups 1% milk
• 3/4 cup Granulated Stevia
• 1 4 oz. carton egg substitute
• 2 large egg yolks
• 2/3 cup non-fat yogurt
• 4 tsp lime zest
• 1 Tbsp fat-free Cool Whip® (per serving)

Preheat oven to 300°F.

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

In a food processor fitted with a steel blade process the graham crackers. When they are fine crumbs slowly drizzle in the honey.

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

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 let cool.

Place the lime juice in a mixing bowl and add the gelatin. Allow it 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 sour cream 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 1 tablespoon of fat free Cool Whip per slice.