Serves: 7
Total Calories: 177

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup softened butter or margarine
1/4 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
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Filling:
2 eggs, separated
1 can sweetened condensed milk
1/2 cup (generous) Key lime juice
grated peel of 2 lemons (coarse grated)

Crust:
Combine ingredients for crust. Spray pie plate with Pam Spray and “tamp” crumbs into pan, gently (do not pack firmly). Reserve 2 tablespoons crumbs for topping. Bake at 350° for 10 minutes.

Filling:
Beat yolks until thick and lemon-colored. Add milk and blend. Add juice, 2 tablespoons at a time. Blend well after each addition. Add one-half of grated lemon peel and blend again.

Beat whites stiff. Fold one-half of whites into milk-juice mixture. (Discard remaining whites or use to make meringue cookies). Pour into prepared crust.

Sprinkle reserved crumbs and remaining half of lemon peel over top. Freeze until firm. Then cover with aluminum foil and keep frozen until ready to use.

Remove from freezer about 5 minutes before serving. After 10 minutes, pie will no longer seem “frozen.”

Nutritional Facts:

Serves: 7
Total Calories: 177
Calories from Fat: 82

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