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