Fourth of July Key Lime Pie

1 1/4 c Graham cracker crumbs
2 tb Sugar
1/3 c Butter, melted
5 ea Large eggs yolks
1/2 c Lime juice freshly squeezed
1/3 c Sugar
1/8 ts Salt
2 tb Lime peel coarsely grated
2 1/2 c Heavy cream
1 ea Small lime,sliced,optional

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.

In top of double boiler using wire whisk, beat egg yolks, lime juice,
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.