I admit I've never had the Greenbrier's Key Lime Pie, but this recipe, from Carmen on AOL who is a native of the Conch Republic and currently serves on the city commision there (I think), is the best I've ever made, or had.

Key Lime Pie

4 egg yolks
1 can sweetened condensed milk
1/4 cup key lime juice -- (1/4-1/2 cup) to taste *see Notes
1 graham cracker pie crust, 9 inch -- *see Notes

--Meringue--
4 egg whites
1/2 cup sugar
1 tsp vanilla

Combine 4 egg yolks, 1 can sweetened condensed milk and key lime juice to taste (1/4 to 1/2 cup). Mix well. Pour into a 9-inch graham cracker crust. Place pie in 350ºF oven and bake 10 minutes.

In a separate bowl, make a meringue by beating 4 egg whites on high, gradually adding 1/2 cup sugar and 1 tsp vanilla.

Remove pie from oven and top with meringue, returning to 350°F oven for 10-15 minutes or until meringue is golden brown.

Per Serving (excluding unknown items): 358 Calories; 13 g Fat (33.1% calories from fat); 7 g Protein; 53 g Carbohydrate; trace Dietary Fiber; 119 mg Cholesterol; 250 mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : Here's my Key Lime Pie recipe. It's one that most Key Westers use, though the original recipe calls for a regular pastry pie crust. I like the sweetness and ease of the graham cracker crust, so I use it.

This pie is also topped with meringue; real Key Lime Pie isn't served with whipped cream. It just doesn't compliment the tartness of the pie, and it usually melts all over the place.

Also, don't use regular Persian (green) lime juice. The taste is completely different. You should be able to find key lime juice on the juice aisle at your grocery store if you don't have access to real key limes that you can squeeze.

You can tell your family that this is the ORIGINAL Key Lime Pie recipe! Won't they be impressed! Enjoy! ;-)

Pam
"Stressed is desserts spelled backwards!"

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