Key Lime Pie

Martha Stewart Living   

    1 1/4 cups graham cracker crumbs                               
    6 tablespoons unsalt butter melt, cool                         
    3 tablespoons sugar                                            
    Salt                                                           
    14 ounces sweetened condensed milk                             
    4 lg. egg yolk                                                 
    1/2 cup fresh key lime juice                                   
    1 tablespoon grated key lime rinds                             
    3/4 cup heavy cream   
                                         
Heat oven to 375°. Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl, and mix well. Press into a buttered 8-inch pie plate, and bake 15 minutes, until lightly browned. Let cool completely on a wire rack.

In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.

Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.

Remove from oven, and let stand until cool.

Shortly before serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.

MY NOTE: 1/2 cup lime juice makes an extremely tart pie.  I would cut it down to between 1/3-1/2 cup.  Whipped cream is essential to cut the tartness.

MXF