My key lime pie recipe is taken from Southern Living c.1960. There is no sweetened condensed milk or cream, so the result is an extraordinarily tangy, rich pie. If you want a really serious lime flavor, this is the way to go! It's also my favorite graham cracker crust, too. 2 1/2 cups graham cracker crumbs 1/2 cup firmly packed light brown sugar 2/3 cup unsalted butter, melted Combine all ingredients, press into 2 9-inch pieplates. Bake at 375 for 6-8 minutes and cool. 8 large eggs, lightly beaten 2 cups sugar 2/3 cup Key lime juice 1/4 cup grated lime rind Dash of salt 1 cup unsalted butter or margarine, softened 2 cups whipping cream (optional) 1/4 cup sifted powdered sugar (optional) 2 teaspoons vanilla extract (optional) Combine first 5 ingredients in the top of a double boiler; bring water to boil. Reduce heat to low. Cook, whisking constantly, until thickened. Add butter; cook, whisking constantly, until butter melts and mixture thickens, being careful not to let eggs firm up. Pour into graham cracker crusts. Bake at 300 for 20 minutes or until set. Cool. Cover and chill at least 8 hours. (Optional: Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla, and spread over filling. Chill. Garnish pie just before serving, if desired.) Now this is exactly the type of recipe I expected to find, when I first started out. Thank you for this - I definitely have to try it. Maybe this weekend, for our annual family Labor Day get-together... Thanks, Janey! PJH

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