GRANDMOTHER'S KEY LIME PIE

The grandmother of a friend of mine used to visit him in Key West for a month or so every winter. She would come from Texas and occupy herself around the house, doing chores, like laundry and cleaning while he managed his guest house. I remember that one of her compulsions was to sweep the street in front of the house every day, which was no mean feat since the wind blew rather constantly and the street would get littered with leaves from the overhead trees. Another thing she liked to do was make key lime pies. This is her very simple recipe, made with handy ingredients but I've never found a Key Lime pie any better. Be sure to use juice from Key West limes; they're quite different from the normal lime juice you find in your market. (I use "Nellie & Joe's famous Key West Lime Juice," found in a bottle in the specialty section of my grocery store. I keep the remainder in my refrigerator for the next time I want to enjoy grandmother's pie.)

GRANDMOTHER'S KEY LIME PIE

makes one 9-10" pie

1 prepared pie shell (graham cracker crust or whatever pleases you but already cooked)

4 eggs separated

1 14-oz can sweetened condensed milk

1/3 C Key West lime juice
1/2 C whipping cream

1. Beat together 4 egg yolks and 1 egg white. Add milk and beat again. Add lime juice and beat again.

2. Beat other 3 egg whites until they hold stiff peaks and are dry, and fold them into the egg and milk mixture.

3. Pour the filling into the baked pie shell and bake for 15 minutes n a moderate oven (about 350 degrees).

4. Cool pie completely on a rack (mixture will thicken as it cools), then chill, covered, for as long as 8 hours or overnight.

5. Serve with whipped cream.