Ingrients & Directions


1 x ————-c————– 1 1/4 c Graham cracker crumbs
2 tb Sugar 1/3 c Butter, melted
1 x ————-f————– 5 ea Large egg yolks
1/2 c Freshly squeezed lime juice 1/3 c Sugar
1/8 ts Salt 2 tb Coarsely grated lime peel
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 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.

Yields
8 servings