1 (9-inch) graham cracker crust
8 large eggs, lightly beaten
2 c. sugar
2/3 c. key lime juice
1/4 c. grated lime rind
salt, dash
1/4 c. cornstarch
1 c. unsalted butter, softened
2 c. whipped cream
1/4 c. sifted powder sugar
2 tsp. vanilla extract

In double boiler beat together eggs and sugar. Work cornstarch into softened butter and add to egg mixture. Add lime juice, zest of rind, and salt. Cook until thick. Pour into graham cracker crust. Let pie cool completely.

Beat whip cream and gradually add powdered sugar and vanilla. Pour over top of pie and refrigerate overnight. Serve cold.