Ingredients: |
Ingredients: Crust:
1¼ c. graham cracker crumbs, about 5 double crackers
2 T. granulated sugar
⅓ c. butter, melted
Filling:
Yolks of 5 large eggs
½ c. freshly-squeezed lime juice
⅓ c. granulated sugar
⅛ tsp. salt
2 T. coarsely grated lime peel
2½ c. heavy cream, or 12 oz. carton Kool Whip
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Directions: |
Directions:Crust:
Heat oven to 375 degrees. Combine graham cracker crumbs and 2 tablespoons sugar. Stir in butter until blended. Press mixture firmly and evenly over bottom of 9-inch pie plate. Bake 10 minutes until browned. Cool completely on wire rack.
Filling:
In top of double boiler using wire whisk or fork, beat egg yolks, lime juice, sugar and salt until well blended. Set over simmering water. Cook about 5 minutes, stirring constantly until mixture is thick enough to coat the back of a metal spoon. Remove from heat and stir in 1 tablespoon grated lime peel. Refrigerate mixture about 45 minutes or until cool. Meanwhile, in a large bowl with electric mixer on medium speed, beat cream until stiff peaks form. Set one cup whipped cream aside for garnish. Fold cooled lime mixture into remaining cream. If using Kool Whip instead of whipped cream, fold cooled lime mixture into ⅔ of the 12 oz. carton of Kool Whip. Set the rest of the Kool Whip aside for garnish. Refrigerate at least 2 hours until set.
Before serving, spread the remaining whipped cream or Kool Whip in the center of pie, and sprinkle with remaining 1 tablespoon lime peel.
If you have more guests, you can double the recipe, put it in a 9x13 pan, and cut it in squares. |
This recipe for Florida Key Lime Pie (#2) is from