1 1/4 c Graham cracker crumbs
2 tb Sugar
1/3 c Butter,melted
5 ea Large eggs yolks
1/2 c Lime juice freshly squeezed
1/3 c Sugar
1/8 ts Salt
2 tb Lime peel coarsely grated
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.Makes 8 servings.