• Heat oven to 350°F.


Make Crust:

  • In bowl, combine crumbs, butter and juice. Stir to moisten; press into bottom and up sides of 9-inch pie plate. Bake in 350°F oven for 8 minutes. Remove to rack; let cool.


  • In bowl, combine egg whites and warm water; stir to dissolve.

  • In small saucepan, mix gelatin and 3 tablespoons of the sugar. In small bowl, combine yolks with milk. Stir into gelatin mixture. Over medium-low heat, cook, stirring frequently, until gelatin is dissolved and mixture registers 140°F on instant-read thermometer, about 8 minutes. (Do not boil.) Pour into large bowl; stir in juice. Refrigerate 15 minutes, stirring occasionally, until the consistency of unbeaten egg whites.

  • Beat dissolved egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.

  • With whisk, fold beaten egg whites into slightly thickened gelatin mixture until no white remains. Spoon into prepared crust. Refrigerate 3 hours.

  • To serve, spoon 2 tablespoons whipped topping onto each slice.

Nutrition Facts

126 calories; 5 g total fat; 61 mg cholesterol; 39 mg sodium. 16 g carbohydrates; 3 g protein;