14 oz sweetened condensed milk
3-6 oz key lime juice
, depending on how tart you like it
(easier if it's in a can)
Put the pie crust into a greased pie tin if it isn't already there. A graham-cracker crust works well. Separate the egg yolks from the whites. Discard the whites. Mix the yolks with the sweetened condensed milk in a bowl, then mix in the key lime juice. Fresh is best, but any source of key lime juice will do if you're not near the Florida Keys.
Pour the mixture into the prepared crust. Bake at 350°F for 5 minutes. When the pie has cooled, decorate it with a ring of whipped cream around the rim.
Key limes are different from limes, though, so substitute at great risk and please don't call it key lime pie if you do! On the same note, beware of any so-called key lime pie that's green. Real key lime pie has a light yellow color and does not contain food coloring.
SOURCE: Evelyn Whitehurst, by way of my mother's recipe file