Key Lime Pie

1-3/4 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted

3 large eggs, separated
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh Key Lime juice*
1 tablespoon lemon juice
2 teaspoons grated Key Lime rind*
2 tablespoons sugar
1 cup whipping cream
1 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Garnish: quartered lime slices

Combine first 3 ingredients; press in bottom and 1 inch up sides of a 9-inch
springform pan. Cover and chill at least 1 hour.

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.

Beat egg whites at high speed until foamy; gradually add 2 tablespoons sugar,
beating until soft peaks form. Fold into yolk mixture; spoon into prepared
crust.

Bake at 325 Degrees F. for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.

Beat whipping cream at high speed until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.

Remove sides of springform pan; dollop whipped cream around top of pie.

Garnish, if desired

*You can substitute regular (persian) lime juice and line rind for the Key Lime
variety.