Frozen Key Lime Pie

Crust:
graham-cracker crumbs (from 25)
1/3 C butter, melted
2 T sugar

Filling:
1/2 C sweetened condensed milk
1 T freshly grated lime peel
1/4 C lime juice
1 pint lemon sorbet, softened
green & yellow food coloring

Topping:
1 C heavy whipping cream
1/4 C confectioners' sugar
(or just buy some whipped cream!)

1.) Coat a 9" pie plate with nonstick spray. Mix ingredients in a bowl until blended. Press over bottom and up sides of pie plate. Freeze 5 minutes.
2.) Stir first 3 ingredients in a medium bowl. Add sorbet; stir briskly until smooth. Stir in food coloring, a few drops at a time until desired shade. Spread in crust.
3.) Freeze 6 hours or until hard, or wrap air-tight and freeze up to two weeks.
4.) About 20 minutes before serving, remove pie from freezer. Beat cream and sugar in a large bowl with mixture on high speed until soft peaks form. Spread on pie; garnish with a lime.