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Frozen Key Lime Pie

1 1/4 cups graham cracker crumbs
1/4 cup softened butter or margarine
1/4 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg

Combine all ingredients. Spray pie plate with a non-stick cooking
spray and gently tamp crumbs into pan (do not pack). Reserve 2
tablespoons crumbs for topping. Bake at 350 degrees for 10 minutes.

1 can sweetened condensed milk
2 eggs, separated
1/2 cup Key lime juice (generous)
2 lemon peels coarsely grated

Beat the yolks until thick and lemon-colored. Add milk and blend.
Add juice, 2 tablespoons at a time. Blend well after each addition.
Add half of grated lemon peel and blend again.

Beat whites until stiff. Fold half of whites into milk-juice mix.
(Throw away rest of whites or use for something else.) Pour into
prepared crust.

Sprinkle reserved crumbs and remaining lemon peel over top. Freeze
until firm. Then cover with aluminum foil and keep frozen until
ready to use.

Remove from freezer about 5 minutes before serving (less if it's
hot.) After about 10 minutes, pie will no longer seem frozen.


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