Meringue Crust Key Lime Pie (for South Beach Diet Phase 2)
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For crust
  1. 3 egg whites
  2. 1/8 tsp cream of tartar
  3. 2/3 cup Splenda
For filling
  1. 1 pkt original unflavored gelatin
  2. 1/4 cup Water
  3. 1/2 cup Splenda
  4. 1/4 tsp salt
  5. 1/2 cup key lime juice (fresh or bottled)
  6. 4 egg yolks (beaten)
  7. 1 tsp grated lime zest
  8. 1 (8-oz/226 g) Cool Whip (fat-free)
Preparing the crust
  1. Preheat oven to 300°F/150°C.
  2. Beat egg whites until foamy, then add in cream of tartar and beat until soft peak forms .
  3. Gradually beat in the sugar substitute and continue beating until stiff peak forms.
  4. Spread 1-1/3 cups of meringue at the bottom and halfway up sides of an oil-coated 9" pie pan.
  5. Put the remaining meringue in a pastry bag, then pipe around the border.
  6. Bake in the preheated oven for 40 minutes, until lightly browned. Set aside to cool.
Preparing the filling
  1. Add gelatin to the water and mix well.
  2. Heat sugar substitute, salt and lime juice in a sauce pan over medium heat until hot.
  3. Gradually mix the hot lime juice to the beaten egg yolks.
  4. Cook the mixture over low heat until thick, keep on stirring while cooking.
  5. Remove from heat and stir in the gelatin mixture. Set aside to cool to room temperature.
  6. Add in grated zest and fold in the Cool Whip, then pour it over the meringue crust.
  7. Keep refrigerated for a few hours until set.
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