RECIPE FROM "SANDY'S
Grandma's Key Lime Pie
(Contributed by Nina Strand-Kaya)
1-1/2 cups graham-cracker crumbs
6 tablespoons butter, softened
5 tablespoons sugar
1 can sweetened condensed milk
4 egg yolks
1/2 cup lime juice
1 tablespoon grated lime zest
1-1/2 cups heavy cream, chilled
Heat oven to 350º.
Combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.
Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven and transfer to a wire rack, until completely cooled.
Lower oven temperature to 325º.
In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in bowl. With an electric mixer, fitted with a whisk attachment. [if your mixer has one, if not use the standard beaters]. Whisk on medium speed until soft peaks form, 2 to 3 minuets. Spoon over cooled pie: garnish with zest. Serve immediately.
The Lighter Side:
Low fat graham-crackers for your crumbs.
Margarine, instead of butter..
No-fat Cool Whip makes a great topping.