Frozen Key Lime Pie

An easy, no-cook pie with a creamy lime filling and a graham-cracker crust. If frozen longer than 3 hours, let stand at room temperature 10 minutes before slicing.

CRUMB CRUST
1 1/4 cups graham-cracker crumbs
4 tablespoons margarine or butter, melted
1 tablespoon sugar

LIME FILLING:
4 limes, preferably Key limes
1 can (14 ounces) sweetened condensed milk
1 cup heavy or whipping cream
whipped cream and lime-peel slivers for garnish

Preheat oven to 375 degrees F.

Prepare Crumb Crust:
In 9-inch pie plate, with fork, stir crust ingredients until moistened. With hand, press mixture onto bottom and up side of pie plate.

Bake crust 10 minutes. Cool completely in pie plate on wire rack.

Prepare Lime Filling:
From limes, grate 1 tablespoon peel and squeeze 1/2 cup juice. In large bowl, with wire whisk or fork, stir sweetened condensed milk, lime peel, and lime juice until blended; set aside.

In small bowl, with mixer at medium speed, beat cream until stiff peaks form. Gently fold whipped cream into lime mixture, one-third at a time.

Pour filling into cool crust. Freeze at least 3 hours or until firm. If not serving pie same day, wrap frozen pie with plastic wrap and freeze up to 1 week.

To serve, garnish pie with whipped cream and sprinkle with lime-peel slivers.

Makes 10 servings
Source: Good Housekeeping; April, 1998