FLORIDA KEY LIME PIE
8 servings

CRUST
1 1/4 c Graham cracker crumbs
2 tb Sugar
1/3 c Butter, melted

FILLING
5 ea Large eggs yolks
1/2 c Lime juice freshly squeezed
1/3 c Sugar
1/8 tsp Salt
2 tb Lime peel coarsely grated
2 1/2 c Heavy cream
1 ea Small lime, sliced, optional

Prepare crust: Heat oven to 375 degrees. In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended. Press mixture firmly and evenly over bottom and side of pie plate; bake 10 minutes until browned. Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk, beat egg yolks, lime juice,1/3 cup sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon. Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool. Meanwhile, in large bowl with electric mixer at medium speed , beat cream until soft peaks form. Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream. Spoon filling into prepared crust; refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices, if desired. Makes 8 servings.

From SOAR