Key Lime Pie - Light

Directions

1. 1
   Prepare and bake graham cracker crust according to directions; set crust aside.
2. 2
   Sprinkle gelatin over water in a small bowl.
3. 3
   Combine lime juice and egg yolks in a small, heavy sauce pan; cook over medium low heat until mixture thickens (about 10 min, stirring constantly, DO NOT BOIL.
4. 4
   Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves.
5. 5
   Remove from heat.
6. 6
   Place pan in a large ice-filled bowl or until mixture comes to room temperature,stirring occasionally (do not let the gelatin mixture to set).
7. 7
   Strain gelatin mixture into a medium bowl; discard any solids.
8. 8
   Gradually add milk, stirring with a whisk until blended, mixture will be very thick.
9. 9
   Spoon into crust and spread evenly.
10. 10
    Preheat oven at 325F.
11. 11
    Beat egg whites, cream of tartar, and salt at high speed of a mixture until foamy.
12. 12
    Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
13. 13
    Spread evenly over filling, sealing to the edge of the crust.
14. 14
    Bake at 325F for 25 min; cool 1 hour on a wire rack.
15. 15
    Chill 3 hours or until set.