INGREDIENTS:

10 inch pie crust, graham cracker crunch
1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter flavored shortening, melted

FILLING:

2 - 14 oz. cans sweetened condensed milk
3 yolks
1/2 c. plain low fat yogurt
1 1/2 tsp. grated Key Lime peel
2/3 c. Key Lime juice

MERINGUE
3 egg whites
6 tbsp. sugar
1 tsp. Key Lime juice

SPUN GOLD:

1 c. sugar

DIRECTIONS:

Use regular pie dough recipe, but add 1 teaspoon grated lime peel and 2 tablespoons sugar to the flour and use 2 to 3 tablespoons of lime juice for the liquid. Roll 1/2 inch beyond edge. Flute and prick bottom with fork. Graham cracker crunch: Combine and set aside. Bake pie crust in a 400 degree oven 12 to 18 minutes. While still hot, sprinkle bottom of crust evenly with half of graham cracker mixture. Filling: Combine ingredients. Stir till smooth; pour into cooled pie shell. Sprinkle rest of graham cracker crunch on top. Beat egg whites and lime juice until foamy, then add sugar, 1 tablespoon at a time. Beat until it forms stiff peaks. Spoon onto filling and bake at 375 degrees for 10 to 15 minutes. Remove. Let cool. Spun Gold: melt sugar in heavy skillet over medium heat, stirring gently until syrup carmelizes and threads form off the edge of a spoon. The fewer times you stir, the easier it is to work with the syrup. Cool for 2 to 3 minutes in pan. Drizzle with spoon over pie, creating spun look. May be done up to 2 hours before serving.

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