I’m on a roll with Lulu’s cookbook this week. Because the very next recipe I tried from the book was this Key Lime Pie. I carried to our pool’s opening day BBQ and they all thought it was a perfect way to start off the summer.

I’d actually never eaten a Key Lime Pie before. It always looked a lot like my Lemon Meringue Pie and I just never figured that it could be any better than that. Now that I’ve made it, I wouldn’t say that it’s better than my Lemon Meringue Pie, but I would say that it’s quite tasty for a Key Lime Pie. (I found out that they are indeed different in flavor AND texture) Still a hit! Here’s what you need.

KEY LIME PIE WITH GRAND MARNIER WHIPPED CREAM

2 cups graham cracker crumbs
1 stick unsalted butter, melted
3 Tbl sugar
1 tsp unflavored gelatin
2 Tbl cold water
2 egg yolks
1/2 cup Key lime juice
1 can sweetened condensed milk

Preheat oven to 350 degrees.
Combine graham cracker crumbs, melted butter and sugar in a small mixing bowl. Press evenly into a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
In a small mixing bowl, dissolve gelatin in cold water, stir and set aside.
In a heavy saucepan, combine egg yolks and lime juice and stir over medium-low heat for 10 minutes or until slightly thick and very hot. Be careful not to bring to full boil.
Add softened gelatin to lime juice mixture. Whisk well for 1 minute or until gelatin is dissolved.
Quickly cool mixture by placing saucepan in a large bowl filled with ice.
When completely cool, gradually whisk in sweetened condensed milk, stirring until blended well and mixture becomes thick.
Spoon into graham cracker crust and spread evenly.
Cover filling with plastic wrap and refrigerate.
When ready to serve, top pie with fresh Grand Marnier Whipped Cream and lime slices.

GRAND MARNIER WHIPPED CREAM

1/2 pint heavy whipping cream, chilled
2 Tbl sugar
1 Tbl Grand Marnier liqueur (optional)

In a stainless steel mixing bowl, combine whipping cream, sugar and liqueur. Whip with an electric mixer on high until cream holds peaks. Be careful not to over whip the cream or it will separate. Cream is properly whipped when you can drag a finger through it and a trough remains.