Recipe: Florida Key Lime Pie (not using sweetened condensed milk)

FLORIDA KEY LIME PIE

FOR THE CRUST:
1 1/4 cups graham cracker crumbs
2 tbsp sugar
1/3 cup butter, melted

FOR THE FILLING:
5 large eggs yolks
1/2 cup freshly squeezed lime juice
1/3 cup sugar
1/8 tsp salt
2 tbsp coarsely grated lime zest
2 1/2 cups heavy (whipping) cream
1 small lime, sliced (optional, for garnish)

TO PREPARE THE CRUST:
Heat oven to 375 degrees F.

In 9-inch 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.

TO PREPARE THE 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