Key Lime Pie
My husband's Grandmother (Sarah "Alice" Thompson Kritz) gave me this recipe. She wasn't only one of the finest ladies I've ever met but one of the best cooks, as well. I first ate it on our first trip to see her in Ft. Lauderdale Florida where, of course, Key Limes are easy to find. We always brought enough home for a few pies and I also froze the juice and used it later. This is also good in a graham cracker crust.
Beat until thick [about 5 minutes by hand]: 4 egg yolks and 1 egg white
Add: 1 can Condensed Milk and beat again.
Add: 1/3 C Key Lime juice and beat until thick.
Beat: 3 remaining egg whites until dry (form high peaks) and fold into mixture.
Pour into baked pie shell.
Top with: Meringue or Cool Whip. Refrigerate.