C
1 1/4 c Graham cracker crumbs 1/3 c Butter,melted
2 tb Sugar
F
5 Large egg yolks 2 1/2 c Heavy cream
1/2 c Freshly squeezed lime juice 1 Small lime,sliced,optional
1/3 c Sugar 1/8 ts Salt
2 tb Coarsely grated lime peel
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