Key Lime Cloud Pie

By carinem25

Ingredients

• For Crust:
• 1 1/4 c. graham cracker crumbs
• 3 T. sugar
• 6 T. butter, melted
• For Pie:
• 4 egg yolks
• 3 eggs
• 1/2 c. butter, cut up
• 1/2 c. plus 2 t. sugar, divided
• 1/3 c. key lime juice
• 1 T. plus 1 t. grated lime peel, divided
• 2 1/4 c. heavy whipped cream, divided

Preparation

Step 1

Combine graham cracker crumbs and 3 T. sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sideds of 9-in. pie pan. Refrigerate while making filling.

Whish egg yolks and eggs in medium bowl.

Combine 1/2 c. butter, 1/2 c. sugar, lime juice, and 1 T. of lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 mins or until bitter melts and sugar dissolves.

Gradually whisk 1/3 c. of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water for 4-5 minutes or until mixture thickens and temperature reaches 165-170 degrees, whisking constantly.

Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.

Beat 1.5 cups of the cream in large bowl at med-high speed until stiff but not dry peaks form. Gentley fold into cooled lime mixture. Spoon into crust; smooth top, Cover and refrigerate overnight.

Up to 3 hours before serving, beat remaining 3/4 c. cream with remaining 2 t. sugar in medium bowl at med-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 t. peel. Store in refrigerator.