"Florida Key Lime Pie"
| Ingredients | | | | | ---CRUST--- | | | 1 1/4 | cup | graham cracker crumbs | | | 2 | tablespoon | sugar | | | 1/3 | cup | butter, melted | | | | | ---FILLING--- | | | 5 | each | eggs yolks | | | 1/2 | cup | lime juice, freshly squeezed | | | 1/3 | cup | sugar | | | 1/8 | teaspoon | salt | | | 2 | tablespoon | lime peel, coarsely grated | | | 2 1/2 | cup | heavy cream | | | 1 | | lime, sliced, optional | | | | | |
Directions:
| Prepare crust: Heat oven to 375 degrees. 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 sides 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.
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