1 1/4 c. graham cracker crumbs
4 tbsp. butter, melted
1 tbsp. sugar
4 limes (preferably Key limes)
1 (14 oz.) can sweetened condensed milk
1 c. heavy or whipping cream
whipped cream and lime peel slivers (for garnish)

Preheat oven to 375°F. In 9-inch pie plate, with fork, stir cracker crumbs, butter and sugar until moistened. With hand, press mixture onto bottom and up sides of pie plate.

Bake crust 10 minutes. Cool completely in pie plate on wire rack.

From limes, grate 1 tablespoon peel and squeeze 1/2 cup juice. In large bowl, with wire whisk or fork, stir sweetened condensed milk, lime peel and lime juice until blended. Set aside. In small bowl, with mixer at medium speed, beat cream until stiff peaks form. Gently fold whipped cream into lime mixture, one-third at a time. Pour filling into cool crust. Freeze at least 3 hours or until firm.

If not serving pie the same day, wrap frozen pie with plastic wrap and freeze up to 1 week. (If frozen longer than 3 hours, let stand at room temperature 10 minutes before slicing.) To serve, garnish pie with whipped cream and sprinkle with lime peel slivers.

Makes 10 servings.