Key Lime Pie
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| Wed, 04-21-2004 - 5:35pm |
Key Lime Pie (Phase 2 & 3)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
1 cup Splenda for baking
¼ cup whole wheat flour, sifted
3 tablespoons corn starch
2 cups water
3 large eggs, separated
1 tablespoon trans-free margarine
¼ cup fresh lime juice
grated rind of 1 lime
1 9-inch pie crust, baked
- Combine Splenda, flour, and corn starch in saucepan and gradually stir in water.
- Cook, stirring constantly, until thickened. Gradually sitr mixture into beaten egg yolks. Return to low heat and cook, stirring, for two minutes.
- Stir in margarine, lime juice and lime rind.
- Cool. Pour into pie shell. Refrigerate.
Pecan Pie Crust
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I use Splenda)
Grind pecans to a pretty fine consistency in a blender or food processor. Combine all ingredients. Spray pie plate with canola oil spray. Press mixture into bottom and sides of 9" pie plate. Bake at 350 degrees for 10 minutes.
South Beacher since 10/27/03
Lost 36 lbs., Lost 7 inches in waist
The South Beach Diet Board: http://messageboards.ivillage.com/iv-fbsouthbeach
Single Mothers and Dating Board: http://messageboards.ivillage.com/iv-rlsolomother

But what is trans free margarine? Do you have brand names to suggest? Or are you just referring to such as Smart Balance, ICBINB, or Benecol, etc.?
I made this last night, and it's so tasty!!