Key Lime Pie

• 1-1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 Tbsp sugar
• 1/2 cup corn flake crumbs
• 1/3 cup vegetable oil
• 2 Tbsp cold water
• 1/2 pint whipping cream
• 2 Tbsp confectioners’ sugar
• 3 egg yolks
• 1 can (15-oz) condensed milk
• 1/2 cup fresh lime juice or 1/2 cup bottled lime juice
• 1 drop green food coloring, optional
• 3/4 tsp grated lime peel, optional
• Lime slices for pie

Combine flour, salt, sugar and crumbs. Add oil and water, stirring with fork until well mixed. With back of spoon, press mixture evenly and firmly around sides and in bottom of 9-inch pie pan to form crust. Prick bottom and sides with a fork. Bake in oven at 450 degrees about 10 minutes. Cool. Whip cream with confectioners’ sugar until stiff. Refrigerate. Beat egg yolks until well blended; add milk; add lime juice gradually, stirring constantly. Stir in coloring and lime peel. Fold in 1 cup of the whipped cream. Pour filling into cooled pie shell. Chill until firm, about 2 hours. Before serving, top with whipped cream and garnish with lime slices.

Yield: One 9-inch pie