Eric asked for Mom's Key Lime Pie recipe. Though tasty, it is far from authentic. So I asked my friend Chuck, native-born Floridian, for his recipe, too. The first recipe (the one without the green food coloring) is the authentic one. Chuck says some folks top it with meringue, but he thinks it detracts from the tangy flavor. His theory is they just do that because they feel guilty about wasting 4 egg whites.

By the way, Nina has volunteered to supply the key lime juice if you can't find it locally.

Chuck's Authentic Key Lime Pie

1 14 oz. can sweetened condensed milk       350 degree oven
4 egg yolks                                 10-15 minutes
4-5 fl. oz. key lime juice
graham cracker crust

Combine the milk and eggs at low speed in electric mixer. Slowly add the juice (very slowly). Mix well until blended. Pour mixture into crust. Bake in 350 degree oven for 10-15 minutes, just until it sets up. Chill overnight.

Mom's Key Lime Pie (from the Southern Living Desserts Cookbook, © 1971)

1 tbsp. unflavored gelatin
1 c. sugar
1/4 tsp. salt
4 eggs, separated
1/2 c. lime juice
1/4 c. water
1 tsp. grated lime peel
green food coloring
1 c. heavy cream, whipped
1 baked 9-in. pie shell

Mix the gelatin, 1/2 c. sugar and salt in a saucepan. Beat egg yolks, lime juice and water together and stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in grated peel. Add enough food coloring for a pale green color. Chill, stirring occasionally, until thickened. Beat egg whites until soft peaks form. Add remaining sugar gradually and beat until stiff peaks form. Fold gelatin mixture into egg whites and fold in whipped cream. Spoon into pastry shell and chill until firm. Spread with additional whipped cream and sprinkle additional grated lime peel around edge of pie.