Key Lime Pie ►

To make the crust: Preheat the oven to 350 F. Brush the sides and bottom of a 10-inch springform pan with some of the melted butter. Place the crumbs and cinnamon in a blender or food processor and, with the machine running, drizzle in the remaining butter until the mixture begins to hold together. Press the crumb crust into the bottom of the pan. Bake for about 10 minutes, or until set. Set aside to cool. Leave the oven on.

To make the filling: Combine the eggs and egg yolks in the bowl of an electric mixer. Whisk the eggs in the bowl over simmering water until they are lukewarm, then continue to beat with an electric mixer on high speed until they are thick, pale, and doubled in volume, 3 to 4 minutes.

Combine the lime juice and hot water. Add 2 tablespoons of this warm lime juice mixture to the gelatin and stir until the gelatin is completely dissolved. Combine the gelatin mixture with the remaining juice. Add the condensed milk to the beaten eggs, then add the gelatin mixture. Pour into the cooled shell and bake for 15 minutes. Let cool, cover, and refrigerate overnight.

To make the white chocolate lace: Line a baking pan with parchment paper or foil. Cut a 6-inch circle of parchment paper and wrap into a cone, anchoring the edge with a paper clip. Make a tiny snip at the tip. Melt the white chocolate in the top of a double boiler over barely simmering water. Put the melted chocolate in the parchment cone and scribble a lacy design over the prepared pan. Let cool completely. Lift in sections, breaking the chocolate lace into bite-sized pieces. Set aside in a cool, dry place.

To garnish: In a deep bowl, whip the cream until frothy, add the confectioner’s sugar, and whip until stiff peaks form. Fold in the Grand Marnier. Pipe rosettes of cream around the edge of the pie. Garnish with crumbs and lime wedges. Stand pieces of white chocolate lace in the outside edge of each slice.