2cupsgraham cracker crumbs, crushed with a food processor (about 1 ½ packages)
1/3cupbutter melted
1/4cupsugar
1teaspooncinnamon
Key Lime Pie Filling
3large eggs, separated
1 14-ouncecan sweetened condensed milk
½cupkey lime juice
1tablespoonlemon juice
2teaspoonsgrated lime peel
2tablespoonssugar
Fresh Whipped Cream
1-2cupswhipping cream
2tablespoonspowdered sugar
½teaspoonvanilla
Instructions
Graham Cracker Crust
Mix together in a large bowl. Press onto bottom and 1” up the sides a 9” greased spring form pan or a pie plate. Bake at 350 for 10 minutes. Cool.
Key Lime Pie Filling
Whisk egg yolks; add condensed milk and next three ingredients. Beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar beating until soft peaks form. Fold into yolk mixture, spoon into prepared crust. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours.
Fresh Whipped Cream
Beat whipping cream until stiff. Add sugar and vanilla.
Notes
**Key lime juice is found next to the lemon juice. Not plain lime juice, KEY lime juice.