Cloud Lime

**I do have plans to take a photo of this! I got a bit impatient and didn't let it chill long enough before tasting it so there was no way I was going to take a photo of not-fully-set pie! ;) I'll try again today...
It's super yummy! (even if it wasn't quite ready!)

My original plan was to make this for Valentine's Day dessert... but then I read the recipe Thursday morning and realized it needed to refrigerate overnight! lol :)
The original recipe was called "Key Lime Cloud Pie," I just changed the name to make a play on that and cloud nine.

Warning - this has like 50g of fat per serving (eek!) so it will only be a once-in-a-while treat..! ;)

8 servings

Ingredients
Crust
1 1/4 cups graham cracker crumbs (I got the low-fat ones... like that will make a difference with all the eggs, butter, and cream!)
3 tbsp. sugar
6 tbsp. unsalted butter, melted

Filling
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 tsp. sugar, divided
1/3 cup key lime juice (you will need a lot of key limes!)
1 tbsp. plus 1 tsp. grated lime peel, divided
2 1/4 cups heavy whipping cream, divided

Method:
1. Combine graham cracker crumbs and 3 tbsp. sugar in a small bowl. With a fork, stir in the melted butter until the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie pan. Refrigerate.

2. Whisk the eggs and egg yolks in a medium bowl. Set aside.

3. Combine 1/2 cup butter, 1/2 cup of the sugar, the lime juice, and 1 tbsp. of the lime peel in a large bowl. Create a double-boiler by placing the bowl over a saucepan of simmering water; stir the mixture until the butter melts and sugar dissolves.

4. Gradually whisk 1/3 cup of the juice mixture into the egg mixture. Whisk the whole thing back into the juice mixture. Cook over saucepan of simmering water until the mixture thickens and the temperature reaches 165 degrees-170 degrees F. **The original recipe said 4-5 minutes! Ha! I stood there for ages waiting for it to reach temp. but you can't be impatient since it's raw eggs...*

5. Pour the lime mixture through a strainer into a large bowl. Cover and refrigerate at least two hours or until chilled.

6. Beat 1 1/2 cups of the cream in a large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into the cooled lime mixture. Spoon into the pie crust and smooth the top. Cover and refrigerate overnight.

7. Up to 3 hours before serving, beat the remaining 3/4 cup cream with remaining 2 tsp. sugar in a medium bowl at medium-high speed. Pile whipped cream over the top of the pie. Sprinkle with remaining 1 tsp. peel.
Store the pie in the refrigerator.

Reference:
The original recipe (I didn't make any changes) came from Cooking Pleasures Magazine (February/March 2008).