1 baked graham cracker crust

PIE FILLING:

1 (14 oz.) sweetened condensed milk

4 egg yolks (save whites)

3 oz. key lime juice

MERINGUE:

4 egg whites

1/4 tsp. cream of tartar

4 tbsp. sugar

Mix condensed milk, juice and egg yolks. Pour in crust.

MERINGUE: Beat egg whites with cream of tartar until stiff. Add slowly, the sugar. Beat until smooth and glossy. Bake 4 minutes at 425 degrees or until brown. Chill. Decorate with lime twists.

Grated rind of one key lime

1/2 c. fresh key lime juice

4 egg yolks

1 can sweetened condensed milk

1 egg white, stiffly beaten

Mix first four ingredients and fold into egg white. Beat 3 egg whites until stiff but not dry. Add 1 tablespoon sugar. Pour key lime mixture into baked pie shell. Pile on meringue. Bake until golden brown. Serve cold, garnished with fresh lime slices.

1/2 c. fresh lime juice

2 cans condensed milk

1 lg. Cool Whip

2 graham cracker crusts

In medium size mixing bowl pour milk and slowly fold in lime juice until all juice is blended (mixture will thicken if you don’t stir it in fast).

Pour into crusts and refrigerate. When ready to serve, cover pie with thawed Cool Whip. Garnish with lime slices. Also, if you want pie tinted green, fold in 1 drop of green food coloring to pie mixture.

4 eggs

1 can condensed milk

1/3 c. key lime juice

1 graham cracker pie crust

Beat yolk of 4 eggs and white of one until thick. Add condensed milk and beat again. Add key lime juice, beat until thick. Beat the 3 remaining egg whites until dry, fold into mixture. Pour into pie crust. Bake at 350 degrees for 10 minutes.

1 can sweetened condensed milk

1 container Cool Whip

1 container frozen lime juice

graham cracker pie crust or make your own with crushed graham crackers and butter

Use a store-bought one pie crust or make your own in advance by mixing 1 1/2 c of crushed graham crackers with 1/2 c butter. Press into pie pan.

Bake at 350 for 15 minutes. Cool.

Mix together frozen lime juice and milk. Add Cool Whip mix until smooth.

Pour into pie crust and place in freezer overnight.

3 eggs

1/2 c. key lime juice

1 can sweetened condensed milk

3/4 c. whipping cream

1 tbsp. rum

2 tbsp. sugar

Separate eggs. Beat yolks with lime juice and add to condensed milk.

Beat egg white until stiff and fold in egg mixture. Pour filling into cooled coconut crust. Whip the cream adding the sugar and rum. Spread on top of pie.

COCONUT CRUST

2 tbsp. butter, softened

1 1/2 c. shredded coconut

Mix together and spread evenly on bottom and sides of pie pan. Bake in 300 degree oven 15 minutes until light brown. Cool.

4 eggs, separated

1 can condensed milk

1/3 c. key lime juice

1 prebaked pie shell

2 more eggs, separated

2 tbsp. sugar

Beat yolks of 4 eggs and the white of a fifth until thick. Add the condensed milk and beat more. Add the lime juice and beat until thick. Beat the remaining egg whites until dry and fold into the first mixture. Pour into pie shell. Separate 2 more eggs and beat with 2 tablespoons sugar until stiff peaks form. Spread on top of pie and bake in a hot oven until meringue browns.

1 baked 8 inch pie shell (pastry or crumb)

1 1/3 c. (15 oz.) can condensed milk

2 eggs, separated

1/2 c. juice of key limes

Grated rind of one lime (optional)

2 egg whites

4 tbsp. sugar

1/4 tsp. cream of tartar

Blend condensed milk, lime juice, lime rind and egg yolks with electric mixer at medium speed until light. Beat egg whites until fluffy and fold into lime mixture. Pour into pie shell.

Add cream of tartar and sugar to egg whites and beat until stiff enough to peak. Pile lightly on filling and bake in slow oven (325 degrees) about 15 minutes or until lightly browned. Cool before serving.

1 (3 oz.) pkg. lime Jello

1 c. boiling water

1 to 2 tsp. grated lime rind

1/2 c. lime juice

1 egg yolk, well beaten

1 1/3 c. (14 oz. can) sweetened condensed milk

1 tsp. aromatic bitters

1 egg white

Few drops green food coloring (optional)

1 baked 9 inch pie shell, cooked

Dissolve gelatin in boiling water. Add lime rind and juice. Pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thickened. Beat egg white until stiff peaks will form. Fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm, about 3 hours. Garnish with lime slices or prepared Dream Whip topping, if desired.

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1-9″ graham cracker pie shell

1-14 oz. can sweetened condensed milk

3 egg yolks (whites not used)

1/2 cup Nellie & Joe’s key west lime juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes.

Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.