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Key lime pie
Crust:
3 whole egg whites
1/8 teaspoon Cream of Tartar
2/3 Cup Splenda
Filling:
1 package Gelatin Unflavored
1/4 Cup Water
1/2 Cup Splenda
1/4 teaspoon salt
1/2 Cup Key Lime juice (fresh or bottled)
4 egg yolks
1 teaspoon lime peel grated
1 container Cool whip Fat free
For Crust:
Preheat oven to 300 F. Spray a 9-inch pie plate with cooking spray and set aside.
In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 cup of sugar substitute until stiff peaks form.
Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan. Using pastry bag, pipe remaining meringue in a decorative border around edges. Bake until lightly browned, about 40 minutes. Cool on a wire rack.
For filling:
Dissolve the gelatin in water; set aside.
Measure a 1/2 cup sugar substitute and salt into a saucepan over medium heat. Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick. Remove from heat and stir in the gelatin mixture. Cool to room temperature. Add grated lime peel.
Fold the container of FF Cool Whip into the lime/gelatin mixture. Mound into cooled meringue crust. May be topped with additional FF Cool Whip and slivered toasted almonds.
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