Both of these can go in graham cracker crust. (I make my own) Of course,
make sure you use Key Lime juice not limes from Mexico since that makes a
difference. I buy mine in a bottle near the pie fillings.

Key Lime Pie

14 oz. sweetened condensed milk
4 egg yolks
3-4 oz. of lime juice

Combine milk and egg yolks at low speed. Slowly add juice, mixing well.
Pour
into a 9" graham cracker crust and refrigerate over night or if you prefer
bake at 3500F for 12-15 minutes. Top with whipped cream or meringue.

Fluffy Lime Pie

5 egg yolks
14 oz. sweetened condensed milk
1/2 tsp. grated lime rind
2/3 cup lime juice
3 egg whites
1 9" baked pie shell

Beat yolks until thick. Gradually add sugar; beating constantly. Add lime
rind and juice; mix well. Beat egg whites until stiff peaks form. Gently
fold into lime mixture. Spoon mixture into shell. Bake at 3250F for 25
minutes. Cool to room temperature and chill for 3 hours. Top with whipped
cream.

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