Key Lime Pie

If there is one thing most Florida Crackers will agree on is the proper way
to make a Key Lime Pie..and one thing we hate is how many variations there
are..green food coloring? UGH! Most of the Key lime trees in Central Fla.
have been frozen so its hard to get fresh juice.Don’t use the bottled.We
use equal amounts from Persian limes and lemons. Sweetened condensed milk
was used before re- frigeration. Eagle Brand is the old stand-by but any
brand will do. You may use a graham cracker crust – most folks do now
because it takes chilling better than the regular pastry crust does..We
have trouble here in Florida with humidity so sometimes we use whipped
cream as a topping instead of meringue. I always take a chance with the
meringue and if it runs the kids just say “Mom has made Key Lime Soup
again” and eat it anyhow. This recipe is the way all my Conch relatives
make it. They’ve been in Key West since 1800. Beat egg yolks until pale
yellow. Blend in milk and add lime juice stirring unitl smooth. Pour into
pie shell and top with meringue or whipped cream. Meringue Beat egg whites
at high speed until foamy. Add cream of tarter; beat until soft peaks form
~ reduce speed and gradually add sugar. Beat again at high speed until soft
glossy peaks form. Heap on pie , sealing the edges well and bake in 350F
oven approximately 15 minutes. Cool at room temperature then chill. Youall
enjoy ya hear… Babs Root SRRH02A Osteen Fla. FROM: BABS ROOT (SRRH02A)