INGREDIENTS

INSTRUCTIONS

Recipe by: Eating Well Magazine From: Sharon <jouet@telalink.net>
Date: Mon, 06 May 1996 10:47:58 -0500 To Make Crust:  Preheat oven to
medium sized bowl, beat egg whilte lightly with a fork until frothy.
Add graham cracker crumbs, butter and oil and blend with your
fingertips until thoroughly combined. Press the mixture in an even
layer on the bottom and sides of the pies plate. Bake for 10 minutes,
or unti lightly browned. (Do not be concerned if there are small
cracks.) Cool on a rack.  To Make Filling:  In a medium-sized metal
bowl, whisk together milk,  yogurt, lime juice and zest. In a small
saucepan, sprinkle gelatin  over 2 Tbs. cold water. Let soften for 1
minute. Heat over low heat,  stirring, until the gelatin is dissolved.
Whisk into the lime  mixture. Set the bowl over a larger bowl of ice
water, stirring  occasionally, until it begins to thicken, 15 - 20
minutes. Turn into  the pie shell and chill in the refrigerator while
you prepare the  meringue.  To Make Meringue:  Preheat the broiler.  In
a small saucepan, combine  sugar with 1/2 cup water.  Bring to a boil,
stirring occasionally.  Cook over medium-high heat, without stirring,
until syrup registers  240 degrees F and is at the soft-ball stage
(when a bit of syrup  dropped into ice water forms a pliable ball)
about 5 minutes. Remove  syrup from heat. Set aside.  In a large mixing
bowl, beat egg whites with an electric mixer on  medium speed until
froth.  Add cream of tartar and beat on hight  speed just until soft
peaks form.  return the syrup to the heat until  it boils. Gradually
pour hot syruup into egg whites but not sirectly  onto the beaters,
beating constantly.  Continue beating until egg  whites are cool and
very stiff, about 5 minutes. Blend in vanilla.  Remove the pie from the
refrigerator and spread the meringue over the  top, sealing to the edge
of the crust and swirling roughly on top.  Place the pie under the
broiler for 1-2 minutes, or until lightly  browned. Let cool to room
temperature, the refrigerate until the  filling has set - for 5-8
hours. Garnish with fresh lime slices just  before serving.
MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES LIST SERVER  MC-RECIPE
DIGEST V1 #72  From the MasterCook recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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