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From: tanner@utzoo.UUCP (Rosemary Tanner)
Newsgroups: net.cooks
Subject: Key Lime Pie 
Message-ID: <5922@utzoo.UUCP>
Date: Fri, 30-Aug-85 13:59:34 EDT
Article-I.D.: utzoo.5922
Posted: Fri Aug 30 13:59:34 1985
Date-Received: Fri, 30-Aug-85 13:59:34 EDT
Organization: U of Toronto Zoology
Lines: 23

The only way to make key lime pie is to start with Key Lime Juice,
available in bottles but, it seems, only in southern Florida.
(On a recent trip, my brother brought back 8 bottles. He had a hell
of a time explaining them to Customs!)

Key Lime Pie
1 can sweetened comndensed milk ("Eagle brand")
4 egg yolks
1/4 - 1/3 c key lime juice

Mix the yolks with the sweetened condensed milk until well mixed
and smooth.
Add the lime juice slowly, stirring all the while.
Surprisingly, the mixture thickens a little when it is well mixed.
Pour the mixture into a regular cooked pie crust (my preference)
or a graham cracker pie crust, and refrigerate.
If you like, beat up the 4 egg whites, pile them on top
of the pie, and bake in a hot oven briefly to brown and set
the mereingue.

And that's all there is to it! (I even made some one moving
day for the people who helped us move, using frozen pie crust).
But you DO have to have REAL key lime juice.