1. Prepare Graham Cracker Crust. Reduce oven temperature to 325°F. Remove 1/2 tsp. zest and squeeze 1/2 cup juice from limes.

2. For filling, in a medium bowl combine egg yolks, sweetened condensed milk, and lime zest. Whisk in lime juice until combined (mixture will thicken). Whisk in 1/2 cup of the cream and, if desired, the food coloring. Transfer filling to crust.

3. Bake 35 minutes or until filling reaches 160°F. Cool on a wire rack 1 hour. Cover and chill 2 to 24 hours.

4. Before serving, in a chilled bowl beat remaining 1 cup cream, the sugar, and vanilla with a mixer on medium to high until stiff peaks form (tips stand straight). Spoon or pipe onto pie. If desired, top with additional lime.

Graham Cracker Crust

Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick spray. In a medium bowl combine 1/3 cup melted butter and 1/4 cup sugar. Add 1 1/4 cups crushed graham crackers (about 10 full sheets); toss to mix well. Spread in prepared pie plate; pres onto bottom and sides.

Bake 5 minutes or until edges are light brown. Cool on a wire rack.