Key Lime Pie

1-3/4 cup graham cracker crumbs

2 tablespoon sugar

6 tablespoon butter, melted

3 large eggs, separated

1 (14-oz) can sweetened condensed milk

1/2 cup fresh Key lime juice

1 tablespoon lemon juice

2 teaspoons grated Key lime juice

2 tablespoons sugar

1 cup whipping cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

garnish: quartered lime slices

Combine first 3 ingredients; press onto bottom and 1-in. Up sides of a 9” springform pan. Chill at least one hour.

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth

Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoon sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Bake at 325 for 15 to 20 min. Or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours

Beat whipping cream at high speed with mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.

Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish if desired.

* You can substitute regular (Persian) lime juice and rind for the Key lime variety.

*Regular (Persian) lime juice and rind may be substituted
Yield

1 (9-inch) pie
Southern Living, JULY 1996

Fixed for Blair's 26th Birthday, 7 June 08