1 3/4 cup fat free graham cracker crumbles
Preheat oven to 350 degress.
3/4 cup brown sugar
1/3 cup spread with plant stanols added
2 14-ounce cans fat free sweetened condensed milk
1 cup fresh Key lime juice (or bottled, if fresh is unavailable)
2 tablespoons dried egg whites
1/2 cup water
1/4 teaspoon cream of tartar
2 tablespoons natural sugar
Combine first 3 ingredients in a food processor and pulse until well blended. Press into a 9 inch pie pan.
(It’s easy if you use a sheet of waxed paper over the crumb mixture to press). Bake for 10 minutes, or until golden brown.
Cool. Reduce oven heat to 325 degrees.
Mix condensed milk and lime juice in a medium bowl. Pour into prepared crust.
Beat dried egg whites with water and cream of tartar until foamy. Add natural sugar, a little at a time, beating until soft peaks form
and sugar dissolves. Spread meringue over filling.
Bake at 325 degrees for 25 minutes, or until meringue is slightly browned. Chill for 8 hours before serving.