Key Lime Pie serves 8 From Cooking Healthy Across America
1 1/3 cups cold water 2 2/3 cups Carnation n/f dry milk powder 3/4 cup pourable Sugar Twin or Sprinkle Sweet (divided) 2 (4 serv.) pkg. Jello s/f instant vanilla pudding mix 2 (4 serv.) pkg. Jello s/f lime gelatin 1 (6 oz) Keebler graham cracker piecrust 6 egg whites 1 tsp. lime juice 2 tabl. purchased graham cracker crumbs or two ( 2 1/2 inch) graham crackers, made into crumbs
Place cold water in a 4 cup glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste. Cover and microwave on HIGH (100% power) for 45 - 60 seconds or until mixture is very hot, but not to the boiling point. Stir in 1/2 cup Sugar Twin. Mix well to combine. Cover and refrigerate for at least 2 hours before using. Preheat oven to 350 degrees. In a large bowl, combine dry pudding mixes, dry gelatins, and refrigerated milk mixture. mix well using a wire whisk. Spread mixture into piecrust. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add lime juice and remaining 1/4 cup Sugar Twin. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle graham cracker crumbs over top. Bake for 8 - 10 minutes or until meringue starts to turn golden brown. Place pie plate on a wire rack and allow to cool 15 min. Refrigerate for at least 2 hours. Cut into 8 servings.
HINT: Egg whites beat best at room temperature
Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.
A self seal sandwich bag works great for crushing graham crackers
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