Key Lime Pie 2/3 cup graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter, melted FILLING: 1/2 cup sugar 2 tablespoons all-purpose flour 1 tablespoon plus 1-1/2 teaspoons cornstarch 1/8 teaspoon salt 1 cup water 1 drop green food coloring, optional 2 egg yolks, beaten 2 tablespoons key lime juice 1 teaspoon butter Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Key Lime Pie cont. 1/2 teaspoon grated lime peel Whipped cream, optional In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack. In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and food coloring if desired. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Key Lime Pie Gently stir in lime juice, butter and lime peel. Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 4 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008