Key Lime Pie (2 Styles)

Use a prepared crust either baked shell or Graham Cracker.

Regular Key Lime Filling:

1 Can Condensed Milk

4 Egg Yolks

½ C     Lime Juice

Add egg yolks to condensed milk, stir in limejuice.  Pour into crust and chill for at least 1 hour.

Chiffon Key Lime Pie:

4 Eggs-Separated

½ C     Lime Juice & grate a few lime rinds

1 Can Condensed Milk

4 Tbl      Powdered Sugar

Beat egg yolks and condensed milk together.  Add freshly squeezed limejuice and beat until thickened.  Beat egg whites with powdered sugar until stiffened.  Fold into the egg and milk mixture.  Add a little grated lime rind to the mixture for additional flavor.  Pour into prepared piecrust.  Add some grated lime rind to top of pie for color.  Bake for 10 minutes @ 300 degrees to set filling.  Cool and serve.