Lime Chiffon Angel Pie

meringue pie shell:
vegetable oil for brushing foil
3 large egg whites at room temp
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 tsp vanilla extract
1/3 cup confectioners sugar, sifted

chiffon filling:
4oz. light cream cheese (Neufchatel), softened
slightly & cut into chunks
1 cup sugar
3 Tbsp. fresh lime juice
1 1/2 tsp grated lime zest
1 1/4 tsp vanilla extract
1 envelope plus 1 tsp. unflavored gelatin
1 cup nonfat plain yogurt
drop of green food coloring (optional)

Make meringue shell:
preheat oven to 275 degrees and place rack in center of oven
line 9" deep-dish-pie plate with aluminum foil
dull side up
in large grease free mixing bowl,
beat egg whites on low speed for 30 seconds.
gradually speed to high and continue ubtil whites ae frothy n opaque
add cream of tartar,
beat until whites just begin to form soft peaks.
immediately begin adding sugar a bit at a time.
beat in vanilla,
beat until peaks stand stiff not dry.
fold in confectioners sugar evenly.
turn out meringue into pie plate,
using back of spoon,hollow out center,spread mixture up sides to form pie shell.
immediately bake 1 hr.
lower temp. to 250 degrees.
bake 30-40 mins. or until it is firm,dry and tinged brown.
transfer to a wire rack.
let cool thoroughly.
lift foil off pie plate.
gently peel off foil

make filling:
combine cream cheese,sugar, lime juice, zest, n vanilla
in a food processor or blender until smooth.
transfer to a bowl,
place in freezer.
chill until very cold,but not frozen,
about 1 hr.
sprinkle gelatin over 1/3 cup cold water in sm.sauce pan.
let stand for 5 mins.
until softened.
cook over med.heat,stirring until dissolves,
immediately remove from heat n gradually whisk in a few Tbsp. yogurt.
in Lg. mixing bowl,
combine gelatinmixture,
remaining yogurt n food color (if using).
beat for 4-5 min. until lightened
n greatly increased in volume.
immediately stir in chilled crm-chz mixtureby hand
until smooth.
let stand a few mins. until thickened slightly,
but not set.
place shell in pie plate,
spoon in filling,
piling up in center,
refridgerate for at least 1 hr or up to 12 hrs.
(shell looses crispness if stored longer)

Serves 8,

ENJOY!!

Bewith- Oregon fresh blackberries.....

don't have to walk out of my yard to cook that one!

Flint -- how did the blackberry pie taste?