Categories: Pies 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/4 c  Graham cracker crumbs 
      2 T  Sugar 
    1/3 c  Butter,melted 
 
----------------------------------FILLING---------------------------------- 
      5 ea Large eggs yolks 
    1/2 c  Lime juice freshly squeezed 
    1/3 c  Sugar 
    1/8 t  Salt 
      2 T  Lime peel coarsely grated 
  2 1/2 c  Heavy cream 
      1 ea Small lime,sliced,optional 
  
   Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine 
  graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. 
   Press mixture firmly and evenly over bottom and sides of pie plate; 
  bake 10 minutes until browned.Cool completely on wire rack. 
   Prepare filling: In top of double boiler using wire whisk,beat egg 
  yolks,lime juice,1/3 cup sugar and salt until well blended.Set over 
  simmering water;cook about 5 minutes,stirring constantly until 
  mixture is thick enough to coat back of metal spoon.Remove from heat; 
  stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes 
  until cool.Meanwhile,in large bowl with electric mixer at medium 
  speed,beat cream until soft peaks form.Set 1 cup whipped cream aside 
  for garnish;fold cooled lime mixture into remaining cream.Spoon 
  filling into prepared crust;refrigerate at least 2 hours until set. 
   To serve: Spoon remaining whipped cream decoratively over top of pie; 
  sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime 
  slices,if desired.Makes 8 servings.