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egg whites graham wafer crumbs butter canola oil milk yogurt lime zest freshly lime juice water gelatin egg whites cream of tartar sugar vanilla
Viewed: 45 - Published at: 5 years agoIngredients
- 1 large egg whites
- 1 1/4 cups graham wafer crumbs about 12 wafers
- 1 1/2 tablespoons butter, unsalted melted
- 1 1/2 tablespoons canola oil
- 14 ounces milk, low fat, sweetened, condensed or nonfat
- 23 cup yogurt, low-fat plain
- 2 teaspoons lime zest freshly grated, prefer key lime
- 1/2 cup key lime juice if you can't find key lime, regular lime works well
- 2 tablespoons water
- 1 1/2 teaspoons gelatin, unflavored
- 2 tablespoons egg whites, powdered reconstituted according to package directions
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 x limes slices, for garnish
Method
- For the crust:
- Preheat oven to 350F.
- Coat a 9-inch pie pan with cooking spray.
- Place egg white, graham cracker crumbs, butter and oil in a medium bowl.
- Blend with your fingertips until thoroughly combined.
- Press the mixture in an even layer on the bottom and sides of the pie plate.
- Bake until lightly browned, about 10 minutes.
- Cool on a wire rack.
- For the filling:
- Whisk condensed milk, yogurt, lime zest and juice in a medium bowl.
- Stir water and gelatin in a small heatproof cup or bowl.
- Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.
- (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet.
- Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.)
- Stir the gelatin mixture, then whisk into the lime mixture.
- Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes.
- Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.
- For the meringue and pie:
- Position oven rack about 6 inches below the broiler; preheat broiler.
- Beat reconstituted egg whites and cream of tartar in a mixing bowl with an electric mixer on medium until soft peaks form.
- Gradually add sugar and continue mixing until the egg whites are glossy and hold stiff peaks.
- Blend in vanilla.
- Spread the meringue over the top of the pie, sealing to the edge of the crust and decoratively swirling on top.
- Broil (leaving the oven door ajar and watching very carefully to prevent burning) until the meringue is lightly browned on top, 30 seconds to 1 minute.
- Serve garnished with lime slices.
