Fresh Lime Pie Serves 8

1 1/2 cup graham cracker crumbs

4 tablespoons sugar (for both the custard and the egg whites)

5 tablespoons unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

1/2 cup fresh lime juice; about 4 limes

2 large eggs, separated

1/2 teaspoon vanilla extract

4 drops green food coloring gel (optional)

whipped cream for garnish

fresh pomegranate for garnish

candied lime peel for garnish

Preheat oven to 325°F. Mix the graham cracker crumbs, 3 tablespoons sugar, and melted butter together in a medium bowl. Press the mixture into an 8- or 9-inch pie pan and chill for 15 minutes. Bake for 10 minutes or until the crust is firm and crisp. Meanwhile, combine the condensed milk, lime juice, egg yolks, and vanilla in a medium-sized bowl and beat until smooth and thick. In a separate bowl, whisk the whites until they hold soft peaks. Add 1 tablespoon of sugar to the whites and continue beating until stiff. Fold the whites into the lime mixture and turn into the prepared shell. Bake for 15 minutes or until the filling is set. Cool in the pan on a wire rack. Chill and serve cold with garnishes.

Variation

Individual - Reduce the crust ingredients by one-third and divide between 6, 8-ounce ramekins. Follow the rest of the instructions above dividing the custard between the 6 ramekins. **If you use ball jars, the glass must be cooled to just warm before adding the custard.