GRAHAM CRACKER CRUST:

2 c. graham cracker crumbs (about 11 crackers) or other crisp cookie crumbs
2 tbsp. sugar
1/2 c. (1 stick) unsalted butter, melted

FILLING:

1 (14 oz.) can sweetened condensed milk
1/2 c. freshly squeezed lime juice (about 6 sm. limes)
Grated rind of 1 lime (about 1 tsp.)
2 eggs, separated
1/2 tsp. vanilla extract
1 tbsp. sugar

Preheat the oven to 325 degrees. To make the crust, place the crackers in a heavy plastic bag and, using a rolling pin or bottle, crush them. Place the crumbs in a bowl. Stir in the sugar and melted butter. Press the mixture into an 8 or 9-inch pie pan and chill about 15 minutes. Bake the pie shell until it is firm and crisp, about 10 minutes.

To make the filling, whisk the condensed milk, lime juice, and lime rind in a bowl until blended. Add the egg yolks and vanilla and beat until smooth and thick.

In a separate bowl, beat the whites until they hold soft peaks. Sprinkle the sugar on the whites and continue beating until stiff. Fold the whites into the lime mixture and turn into the prepared shell. Bake until the filling is set, about 15 minutes. Cool.

VARIATIONS:

Combine 1 cup heavy cream and 2 tablespoons confectioners' sugar in a bowl and beat until stiff. Spread the cream over the cooled filling and chill until ready to serve.

Mix together 1 cup sour cream, 1/3 cup sugar, and 1 teaspoon of vanilla and spread on the warm pie. Return the pie to the oven for 5 minutes, then chill.

For a fast unbaked dessert, mix the lime juice with the condensed milk, stir until thick, and serve in small cups or glasses with a dollop of whipped cream, yogurt, or sour cream. Garnish with fresh berries. Makes one 8 or 9-inch pie.