On Mon 07 Mar 2005 03:42:33p, Michael wrote in rec.food.cooking:

> Made my first key lime pie! I've seen recipes for them
> with a lot of ingredients, but this one took three for
> the crust and another three for the fill. This is for
> two 9" pies.
>
> crust:
> 3 cups graham cracker crumbs
> 9 Tb butter
> 9 Tb sugar
>
> filling:
> 1 cup key lime juice
> 2 14 oz can sweetened condensed milk
> 6 lg egg yolks
>
> Press the crust into the pans and bake for 10 minutes
> at 300 degrees. I used a handheld electric beater and
> on the filling until well-blended. Pour into crust
> and bake at 350 for 16 minutes. Cool at room temp and
> then refrigerate. Delicious! I like mine piled high
> with whip cream. WAHOOO!!
>
> To be honest, the pie came out a bit thin. I think
> you could probably increase the filling by 50% and
> still not overflow. I did not see any swelling in the
> filling as it cooked.
>
> I understand that you don't need key lime juice, and
> that many conches don't bother with it. I think they
> use half/half lime and lemon juice, but don't quote me
> on that.
>
> Michael

That's basically what I use, but I put it all into 1 deep 10-inch shell. I
also add 2 teaspoons of finely grated lime rind.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974