Key Lime Pie

By JDARK

Ingredients

• Crust:
• 11 whole graham crackers
• 1/2 cup butter or margarine, melted
• Filling:
• 2/3 cup fresh key lime juice
• 1 teaspoon cornstarch
• 6 egg yolks
• 14 ounces sweetened condensed milk
• 2 teaspoons grated lime peel
• 1 drop green food coloring
• 1 cup heavy cream
• 3 tablespoons confectioner's sugar
• 1 teaspoon freshly grated lime peel

Preparation

Step 1

1. Coat a i9"pie plate with non-stick cooking spray.

Crust:
2. Process crackers in a food processor until reduced to fine crumbs.
3. Add butter and process until crumbs are moistened.
4. Press firmly over bottom and up sides of pie plate.
5. Place in freezer.

Filling:
6. Whisk lime juice and cornstarch in a small heavy saucepan to mix.
7. Add egg yolks and whisk until blended.
8. Cook over medium-low heat, whisking often, 4 to 5 minutes.
9. As it thickens, whisk constantly until thick enough to coat back of spook, about 8 to 10 minutes.
10. Remove from heat; stir in remaining ingredients.
11. Spread evenly in crust.
12. Refrigerate 4 minutes or until chilled.
13. Refrigerate 4 hours or until filling has set, up to 3 days.
14. Beat cream and sugar in a medium bowl with mixer on high speed until almost stiff peaks form when beaters are lifted.
15. Stir in lime peel.
16. Spread on filling, then decorate peaks.