Key Lime Pie


1 1/2 c. graham cracker crumbs
2 tbsp. grated lime peel
1/2 pt. whipping cream
1/3 c. sugar
1/3 c. melted butter or margarine
5 lg. egg yolks
2 tbsp. sugar
1/8 tsp. salt
3/4 c. lime juice


Crust: Combine graham cracker crumbs, 2 tablespoons sugar and oleo. Press into pie plate and bake 10 minutes at 375 degrees.

In double boiler, using whisk, beat yolks, juice, sugar and salt until well blended.
Set over simmering water; cook about 5 minutes, stirring constantly until thick enough to coat metal spoon. Stir in 1 tablespoon peel.
Refrigerate 45 minutes. Beat cream (reserve 1 cup for top). Fold lime mixture into remaining whipped cream.
Spoon into crust. Refrigerate at least 2 hours. Spoon remaining cream on top. Garnish with rest of lime peel.