Key Lime Pie (From the Jello^© Book)

• 1 Package (3 oz.) Lime Jell-O
• 1 Cup Boiling Water
• 2 tsp. grated lime rind
• ½ cup lime juice
• 1 egg yolk, well beaten
• 1 can (14 oz) sweetened condensed milk
• 1 tsp. aromatic bitters (optional)
• 1 egg white
• 2-3 drops green food coloring (optional)
• 1 ready crust - chocolate or graham (9")

Dissolve gelatin in boiling water. Add lime rind and juice and pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters and chill until slightly thickened. Beat egg white until stiff peaks will form; fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm, about 3 hours. Garnish with whipped topping and lime wedges, if desired.

Note: use only a clean egg, with no cracks in the shell.

Low Carb Option:

• 1 Package (0.6 oz.) Sugar-Free Lime Jell-O
• 1 Cup Boiling Water
• 2 tsp. grated lime rind
• ½ cup lime juice
• 1 egg yolk, well beaten
• 1 Cup evaporated milk
• 3/4 Cup Splenda
• 1 tsp. aromatic bitters (optional)
• 1 egg white
• 2-3 drops green food coloring (optional)
• 1 crust
  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Walnut Pieces
  • 1/2 Cup Splenda
  • 3 TBL butter, melted

Combine crust ingredients in a food processor and chop to a coarse consistency. Press into the bottom of a 9-inch pie pan. Bake at 400° for 12 to 15 minutes.

Follow filling directions above.