1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon grated lime peel
5 tablespoons unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2/3 cup lime juice
3 egg yolks
1 1/2 teaspoons grated lime peel
28 whole strawberries (about 1 1/2 lb.)
2 tablespoons strawberry jelly, melted
1. Heat oven to 350°F. Combine all crust ingredients, except butter, in medium bowl; stir in butter until moistened. Press into bottom and up sides of 9-inch pie pan. Bake 6 minutes or until slightly darker in color. Cool on wire rack 10 minutes while preparing filling.
2. Whisk sweetened condensed milk and lime juice in medium bowl until blended; whisk in egg yolks and 1 1/2 teaspoons lime peel. Pour into slightly cooled crust.
3. Bake 20 minutes or until center is set. Cool completely on wire rack. Refrigerate, uncovered, 5 hours or overnight until chilled. Arrange strawberries over top; brush lightly with melted jelly. Serve chilled. Store in refrigerator.
PER SERVING: 335 calories, 14.5 g total fat (8 g saturated fat), 6.5 g protein, 47 g carbohydrate, 105 mg cholesterol, 130 mg sodium, 1.5 g fiber