KEY LIME PIE
(Southern Living Magazine)

INGREDIENTS

1 3/4 graham cracker crumbs

2 Tbsp. sugar

6 Tbsp. butter, melted

3 large eggs, separated

1 (14-ounce) can sweetened condensed milk

1/2 fresh Key lime juice*

1 Tbsp. lemon juice

2 tsp. grated Key lime rind*

2 Tbsp. sugar

1 cup whipping cream

1 tbsp. powdered sugar

1/2 tsp. vanilla extract

Garnish: quartered liime slices

DIRECTIONS

Combine first 3 ingredients; press onto bottom and 1 inch up sides of 9-inch springform pan. Chill at least 1 hour.

Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.

Beat egg whites at high speed with electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.

Bake at 325 degrees for 15 to 20 minutes, or until set and lightly browned. Cool on wire rack; cover and chill for 8 hours.

Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.

Remove sides of springform pan and dollop whipped cream around top of pie.

YIELD 1 (9-inch) pie.

NOTE (*) Regular lime juice and rind may be substituted.

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