1 baked pastry crust (9 inch) or graham cracker crust
4 egg yolks, lightly beaten
1/2 c. granulated sugar
1/2 c. Key lime juice
1 tbsp. grated Persian lime zest (peel)
2 1/4 c. heavy cream, divided

In the top of a double boiler, combine the egg yolks, sugar and lime juice. Cook over medium high heat for about 15 minutes, until it coats the back of a spoon and the temperature reaches 140 degrees for three minutes. (Use a candy thermometer for this.) Remove from the heat and stir in the grated rind. Put the to of the double boiler into a large bowl filled with cold water and ice cubes. Chill until mixture thickens, but do not let it become stiff.

Whip 1 1/2 cups of the whipping cream in a food processor with the metal blade. The sound of the food processor will change from a quick liquid mixing to a slower sound that lets you know the cream is whipped properly. (If you use a hand mixer, beat the eggs on high until very stiff peaks form.) Fold whipped cream into the lime filling. Spoon onto the baked crust and cover with wax paper. Put in freezer for at least three hours. Whip the remaining cream for topping. Yields 8 servings.

Note: This recipe is for those who want a Key lime pie without sweetened condensed milk. The flavor is tart and the texture is creamy, like a custard. It is best when served from a frozen state.