Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.Makes 8 servings.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 8|
|Calories from Fat: 230 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 202.2mg||62 %|
|Sodium 161.3mg||6 %|
|Potassium 93.3mg||2 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 47.1g|
|Protein 3.6g||5 %|
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Calories per serving: 424
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