I am probably not giving many of you a new recipe in this issue, but I cannot deny those of you who have not tried this quick and wonderful dessert.

Proper Key lime pie is made with canned sweetened condensed milk since fresh milk was not a common commodity in the Florida Keys before modern refrigeration. During mixing, a reaction occurs between the condensed milk and the acidic lime juice that causes the filling to thicken on its own without any cooking.

This is a very traditional recipe, and green food coloring is not used in the real thing in Florida. Key lime pie is more yellow in color.

I have altered the original recipe to exclude any eggs; the original (Heirloom Key Lime Pie) has egg yolks which, today, would require cooking. I think it is just fine without. Also, some of the recipes I have seen add between one cup or up to half the whipped topping to the filling. If I were to add any, I would add the lesser amount; but try it the way it sounds good to you.

Stir together the sweetened condensed milk and the lime juice until thick. Pour into the crust and chill well. Cover filling with the whipped topping and serve. This can also be served frozen.

Here is an older version from The Key West Cook Book, 1949, which includes the eggs.

In a bowl, combine 1-1/4 cups graham cracker crumbs, 1/3 cup sifted confectioners' sugar, and 6 tablespoons unsalted butter, melted and cooled. Press the mixture into a pie plate to form a crust. Bake in a 350 degree oven for 10 minutes until lightly browned, then cool. Beat 4 egg yolks until light in color, stir in one 14-ounce can sweetened condensed milk, 1/4 cup lime juice, 1/2 teaspoon cream of tartar, then another 1/4 cup lime juice. Spoon into shell and bake at 325 degrees F. until it sets, about 10 to 15 minutes. Freeze for at least 3 hours. Beat 4 egg whites with 1/4 cup sugar until stiff. Spread over pie, and bake in 450 degree F. oven until meringue is golden.