Key Lime Pie

Ingredients

• 1 3/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons butter, melted
• 3 large eggs, separated
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh Key lime juice*
• 1 tablespoon lemon juice
• 2 teaspoons grated Key lime rind*
• 2 tablespoons sugar
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Garnish: quartered lime slices

Preparation

1. Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.
2. Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
3. Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
4. Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
5. Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
6. Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.
7. * You can substitute regular (Persian) lime juice and rind for the Key lime variety.
8. *Regular (Persian) lime juice and rind may be substituted