Crust; (recipe follows)
1 3/4 c Sugar
3/4 c Butter
9 Key limes; about 3/4 cup , juice of
8 lg Eggs; beaten
Whipped cream; (optional)
Preheat oven to 350 F. Prepare crust; refrigerate. For curd, heat
sugar, butter and lime juice in top of double boiler over low heat.
Cook, stirring constantly, until butter melts. Whisk in eggs; cook
until mixture is thick enough to coat back of spoon, about 5 minutes.
Transfer to stainless-steel bowl placed in another bowl filled with
ice to chill, stirring constantly.
Spoon curd into crust. Cover with plastic wrap set directly on top of
curd. Refrigerate 2 hours. Serve with whipped cream, if desired.
CRUST: Combine 1 1/2 cups graham cracker crumbs, 1/2 cup ground
pecans and 3 tablespoons sugar in a 9-inch pie pan. Stir in 1/3 cup
melted butter. Mold crumbs against sides and bottom of pan. Bake 4
minutes in 35O-F oven. Cool; chill in refrigerator.