Whisk the egg white in a small mixing bowl until foamy. Set aside.

In a food processor fitted with a steel blade process the graham crackers. When they are fine crumbs slowly drizzle in the honey.

Add the graham cracker crumbs to the whisked egg whites and mix together until well blended.

Press the graham cracker mixture into a nine inch non-stick pie pan. Place the pan in the preheated oven and bake the crust for 7 minutes. Remove and let cool.

Place the lime juice in a mixing bowl and add the gelatin. Allow it to soften for about 5 minutes and then whisk in the stevia, lime zest and non-fat yogurt. Set aside.

Whisk together the milk, egg substitute and egg yolks. Heat in a sauce pan over medium-high heat whisking continuously. Cook slowly for about 7 - 10 minutes until the mixture begins to thicken. Reduce the heat if there is any sign of boiling. (Keep whisking.)

When the mixture is thickened to the consistency of sour cream remove from the heat and allow to cool completely.

Whisk the milk mixture together with the yogurt mixture until smooth. Pour the mixture into the pie crust and chill at least two hours.

Serve with 1 tablespoon of fat free Cool Whip per slice.