CRUST:

1¼	c.	graham cracker crumbs (about 16 crackers)
2	tbsp.	sugar
2	tsp.	minced lime zest
5	tbsp.	butter melted

FILLING:

1	pint	heavy cream
1	can	sweetened condensed milk (14 oz.)
1	can	limeade concentrate (6 oz.)
6	tbsp.	fresh lime juice
2	tsp.	minced lime zest
1/8	tsp.	vanilla extract
		lime slices for garnish

Preheat the oven to 350°F.

In a bowl, stir together the graham cracker crumbs, sugar and lime zest.  Pour in the butter and stir to combine.

Pat the mixture into the bottom and sides of a 9-inch pie pan.  Bake for 10 minutes until lightly set.  Put the crust aside to cool.

With an electric mixer, whip the cream until very stiff.  Add the remaining ingredients except the lime slices, and continue beating until well combined.  Pour the filling into the pie shell.  Garnish with the lime slices.  Refrigerate the pie for at least 4 hours, and preferably overnight.  Serve chilled.

NOTES:   When someone serves you a "Key Lime Pie" these days, what you're actually getting is closer to this liar's version.  It can be a great pie, but it's rarely made with the wonderfully distinctive Key limes anymore because Florida's commercial crop was wiped out in a 1926 hurricane.  Though you can still find the small, sour gems in the Caribbean and Mexico, most stores in the States carry only Persian limes, which are similar to lemons.