Key limes provide a bright and refreshing flavor, not too sweet, and simple to make. This classic pie is lightened with a whipped cream filling, then chilled and garnished with spirals of key lime

Whipped Key Lime Pie

Ingredients:

Graham Cracker Crust:

1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)

2 tablespoons granulated sugar

1/3 cup unsalted butter, melted

Filling:

1 teaspoon freshly grated key lime zest (about 2 key limes)

½ cup freshly squeezed key lime juice (about 15 to 20 Key Limes)

1 can (14 ounces) sweetened condensed milk

¼ cup water

2 envelopes unflavored gelatin

2 cups whipping (heavy) cream

½ cup confectioners' (powdered) sugar

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.

Directions:

1. Preheat oven to 350 degrees F.
   
   Graham Cracker Crust:
2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
   
   
3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
   
   Bake:
4. Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
   
   Filling:
5. In a medium bowl, combine lime zest, lime juice, and sweetened condensed milk. Set aside.
   
   
6. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
   
   
7. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Set aside.

8. Stir the cooled but still warm gelatin into the key lime mixture. Using a balloon type whisk or large rubber spatula, gently fold about ½ of the whipped cream into the key lime mixture.

9. Pour the key lime filling into the baked and cooled graham cracker crust. Gently spread the remaining whipped cream over the top of the filling.

10. Refrigerate several hours or overnight until firm. Refrigerate leftovers. Before serving, garnish with key lime wedges or spirals.
    
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