Frozen Lime Pie

Yield: Makes 8 servings

Ingredients

• 1 1/4  cups  graham cracker crumbs
• 1/2  cup  sweetened flaked coconut
• 1/4  cup  butter, melted
• 4  large pasteurized eggs, separated*
• 1  (14-ounce) can sweetened condensed milk
• 2  teaspoons  grated lime rind
• 1/2  cup  fresh lime juice (about 4 limes)
• 1/8  teaspoon  salt
• 1/2  cup  coarsely crushed graham cracker crumbs
• Garnish: Lime rind curls

Preparation

Combine crumbs, coconut, and butter in a food processor; pulse 3 to 4 times or until blended. Press mixture evenly in bottom and up sides of a 9-inch pie plate.

Bake at 350° for 10 minutes. Cool completely on a wire rack.

Beat egg yolks at high speed with an electric mixer 8 minutes or until pale. Add milk and next 3 ingredients; beat until blended.

Beat egg whites at high speed with an electric mixer 5 minutes or until stiff peaks form; fold into egg yolk mixture. Pour into prepared crust. Sprinkle with 1/2 cup graham cracker crumbs. Freeze 8 hours or until firm. Garnish with lime rind, if desired.

*Note: Pasteurized eggs are heated to kill any bacteria within or on eggshells. Regular, raw eggs may be substituted.