|Servings Per Recipe: 10|
|Amount Per Serving|
|Calories||180||Total Fat||10 g|
|Cholesterol||70 mg||Sodium||140 mg|
|Total Carbs||19 g||Dietary Fiber||1 g|
Preheat oven to 400F. In medium-size bowl, stir together flour, 1 packet Sweet 'N Low and salt; stir in hazelnuts. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Stir in apple juice until mixture holds together. Press into bottom and up sides of a 10-inch tart pan with removable bottom or a 9-inch pie plate. Bake 8-10 minutes. Cool on wire rack.
Prepare filling: In small saucepan, sprinkle gelatin over 1/4 cup milk to soften. In medium-size bowl, combine remaining 1 cup milk, confectioners' sugar, 2 packets Sweet 'N Low and vanilla. Over low heat, cook gelatin mixture until gelatin dissolves completely; stir into milk mixture until blended. Refrigerate 15 minutes or until mixture gels.
Meanwhile, in top of double boiler over simmering water, stir together egg yolks, granulated sugar, lime juice, lime peel and remaining 7 packets Sweet 'N Low. Cook, stirring constantly, 5-7 minutes or until thickened. Remove from heat and let cool over a bowl of ice water.
In large metal bowl with electric mixer at high speed, beat egg whites until stiff. With electric mixer at medium speed, beat chilled gelatin mixture until smooth and fluffy. Fold beaten egg whites, lime mixture and half of the whipped cream into gelatin mixture until well blended. Spoon into cooled piecrust. Freeze until firm. Remove from freezer about 15 minutes before serving. Just before serving, pipe remaining whipped cream onto edges of pie.