Key Lime Pie

By LRay

Southern Living October 1997 from Marion Sullivan. Found on Page 132.

Ingredients

• 8 Large Eggs, Lightly beaten
• 2 Cups Sugar
• 2/3 Cup Key Lime Juice
• 1/4 Cup Grated Lime Rind
• Dash Salt
• 1 Cup Unsalted Butter or Margarine, Softened
• Graham Cracker Crusts
• 2 Cups Whipping Cream
• 1/4 Cup Sifted Powdered Sugar
• 2 Teaspoons Vanilla Extract
• Garnish: Lime Twists

Preparation

Step 1

Combine first 5 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook, whisking constantly, until thickened. Add butter; cook, whisking constantly, until butter melts and mixture thickens. Pour into Graham Cracker Crusts.

Bake at 300º for 20 minutes or until set; cool. Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla, and spread over filling. Chill. Garnish just before serving, if desired.

Yield: 2 (9-inch) pies

Graham Cracker Crusts

2/1/2 cups graham cracker crumbs
1/2 Cup firmly packed light brown sugar
2/3 cup unsalted butter, melted

Combine all ingredients; press into 2 (9-inch) pie plates.

Bake at 375º for 6 to 8 minutes; cool.
Yield: 2 (9-inch) piecrusts.

Note: Recipe may be halved.