Lime Pie

• 1/2 pint Heavy Whipping Cream
• 1 can "Borden's" SWEETENED condensed milk
• 3/4 cup Lime Juice (Fresh squeezed from aprox 6 to 8 limes)
• 1 - 9 inch Graham Cracker Crust (See below)

Pie Crust: (if not using store bought)

• 9" Pie Plate (Glass is best)
• 1 1/2 cups Crushed "Honey Maid" Graham Crackers (Use 1 of the 3 packages that come in a 408g box)
• 3 tbs sugar
• 6 tbs butter (melted)

Preheat oven to 350

Hint: Use a large wire mesh food strainer placed over a mixing bowl to "crush" graham crackers... Holding the entire stack of cracker sheets rub one end against the bottom of the wire strainer and it will grind the graham crackers into a fine dust.

In a medium sized mixing bowl place 1 1/2 cups of graham cracker crumbs and sugar, with a fork stir together, then slowly add melted butter while stirring. Continue until the mix is consistent. Place mix into a 9" (glass preferred) pie plate and pat and press with hands until evenly applied to bottom and up the sides of the plate. Place in 350 degree oven. Bake 7 - 10 min and remove. IMPORTANT: crust must fully cool before adding pie filling. You can place the baked crust into the refrigerator (or even the freezer "only until cool")

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Pie Filling:

First Lime Juice Preparation:

Firmly roll limes between palm of hand and counter top to soften and make Limes easier to juice. Slice lime in half and squeeze or use hand juicer. I place a small, fine wire mesh strainer over a small bowl and let the juice pass through it in order to remove pulp and stray seeds. Squeeze enough limes to produce 3/4 cup of liquid. Place 3/4 cup of lime juice in small sauce pan and cook on low heat until reduced to 1/2 cup of liquid. (This is the secret to the "tartness" of "key lime" likeness. If you desire a less tart taste simply use 1/2 cup of fresh squeezed lime juice. If you really like a "Zing Tartness" start with 1 cup fresh and reduce to 1/2 cup... I use the 3/4 fresh reduced to 1/2 cup formula. NOTE: The reduced 1/2 cup of lime juice MUST be fully cool before adding to the other ingredients. Using a refrigerator or freezer to cool is fine.

Pour Heavy Whipping Cream into a medium OR large mixing bowl and whip until stiff peaks, set aside.

In a separate medium size mixing bowl mix sweetened condensed milk and 1/2 cup of prepared lime juice. Stir slowly until completely blended.

Add the Milk/Lime Juice mixture into the whipped cream and GENTLY stir together until just mixed then pour into cool or room temperature 9 inch graham cracker crust.

Place pie into the refrigerator for a least 90 minutes prior to serving. Keep covered, if storing for longer time.

Serve with good black coffee, enjoy.