Title: Florida Key Lime Pie
Categories: Pie Dessert
Yield: 8 Servings
| 2 | tb | Sugar ------------f-------------- |
| 1/2 | c | Freshly squeezed lime juice |
| 1/8 | ts | Salt |
| 2 1/2 | c | Heavy cream |
| 1 1/4 | c | Graham cracker crumbs |
| 1/3 | c | Butter, melted |
| 5 | | Large egg yolks |
| 1/3 | c | Sugar |
| 2 | tb | Coarsely grated lime peel |
| 1 | | 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.