Meringue Crust Key Lime Pie (South Beach Diet Phase 2) |

Take the classic South Beach Diet Key Lime Pie to a whole new level of sinful flavor with this Meringue Crust variation. A Meringue crust is filled with a luscious key lime pie filling, then topped with a frothy layer of whipped cream for the perfect ending to any meal.


  • 3 egg whites
  • 1/8 tsp cream of tartar
  • 2/3 cup Splenda

For the filling:

  • 1 packet of original unflavored gelatin
  • 1/4 cup Water
  • 1/2 cup Splenda
  • 1/4 tsp salt
  • 1/2 cup key lime juice (fresh or bottled)
  • 4 egg yolks (beaten)
  • 1 tsp grated lime zest
  • 1 (8-oz/226 g) Cool Whip (fat-free)


Preparing the crust:

  1. Preheat the oven to 300°F/150°C.
  2. Beat egg whites until foamy, then add in cream of tartar and beat until soft peak forms.
  3. Gradually beat in the sugar substitute and continue beating until stiff peak forms.
  4. Spread 1-1/3 cups of meringue at the bottom and halfway up the sides of an oil-coated 9″ pie pan.
  5. Put the remaining meringue in a pastry bag, then pipe around the border.
  6. Bake in the preheated oven for 40 minutes, until lightly browned. Set aside to cool.

Preparing the filling:

  1. Add gelatin to the water and mix well.
  2. Heat sugar substitute, salt, and lime juice in a sauce pan over medium heat until hot.
  3. Gradually mix the hot lime juice with the beaten egg yolks.
  4. Cook the mixture over low heat until thick, keep on stirring while cooking.
  5. Remove from heat and stir in the gelatin mixture. Set aside to cool to room temperature.
  6. Add in grated zest and fold in the Cool Whip, then pour it over the meringue crust.
  7. Keep refrigerated for a few hours until set.