Busters Recipes

Divine Lime Pie

For the Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
1 cup Splenda

For the Filling:
4 egg yolks
1/4 teaspoon salt
1/2 cup Splenda
1/3 cup fresh lime juice
1 cup heavy cream (chilled)
1 tablespoon lime zest

Meringue: Preheat the oven to 275 degrees. Generously butter
a 9-inch pie plate. In a mixing bowl beat the egg whites and cream of
tartar until foamy. Beat in the Splenda very slowly 1 tablespoon at
a time until stiff and glossy about 10 minutes. Pile into the pie pan
pushing up around the sides. Bake for 1 hour until firm and creamy white. Turn
off the oven leaving the meringue in the oven with the door closed for 1
hour. Remove from the oven and place on a rack.

Filling: Beat the egg yolks until light and lemon-colored.
Stir in the salt sugar and lime juice. Cook over medium heat stirring
constantly until the mixture thickens about 5 minutes. Cool completely.
In a chilled bowl beat the cream until stiff. Fold in the filling mixture
and the lime zest.
Pile into the meringue shell and chill at least 4 hours.
Garnish with whipped cream and lime peel twists if you like.

Carb Count: approximately 2 – 3 carbs per slice 16 carbs
for the whole pie


Cook's Notes:
* The filling of this pie is very tart like key lime pie. If
you prefer a
sweeter pie you may want to experiment w/adding extra Splenda
to the filling
mixture (either in the cream before you whip it or in the
egg yolk mixture)


* Also if you don't have time to make the meringue shell you
might consider
making just the filling and serving this as a mousse.

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