| 1 | envelope | unflavored gelatin |
| 1 | cup | sugar, divided |
| 4 | eggs, separated | |
| 1/2 | cup | lime juice |
| 1/4 | cup | water |
| 1/4 | tsp. | salt |
| 1 | cup | whipping cream, whipped |
| 1 | pie crust (9-inch), baked | |
| chocolate shavings | ||
| lime slices, optional |
Combine gelatin and 1/2 cup sugar in a heavy saucepan. In a small bowl, lightly beat egg yolks; add lime juice and water. Add mixture to gelatin mixture; stir well. Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens. Remove from heat.
Combine egg whites (at room temperature) and salt; beat until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold meringue and whipped cream into gelatin mixture; spoon mixture into pastry shell. Chill until firm. Garnish pie with chocolate shavings and, if desired, lime slices.
Yield: 8 servings
NOTE: Always use fresh eggs. If the use of uncooked eggs is an issue, use an egg white substitute in place of the fresh egg whites.
Per Serving: 377 calories, 19g fat (45.2% calories from fat); 6g protein, 47g carbohydrate; 1g dietary fiber; 134mg cholesterol; 279mg sodium.
Exchanges: 1/2 grain (starch); 1/2 lean meat; 3 1/2 fat; 2 1/2 other carbohydrates.