The other discrepancy is that the original recipe always used, the now redundant, egg whites to make a meringue which then topped the pie, a bit like an English lemon meringue. Nowadays it is more usually served without, so in actuality it's a ‘Half Dressed Lime Pie’ - but perhaps at this point, we should stop worrying about what it should or shouldn't be called and simply get on with making it. Whatever the name, it is truly delicious and a firm favourite.
Key Lime Pie
1 1/2 cups Graham Crackers, crushed (Plain Digestives)
5 tbs melted, unsalted butter
3 egg yolks
1 x 14oz can Carnation Condensed Milk
10 tbs fresh lime juice (roughly 6 large limes)
1 tbs lime zest
Whipping cream to decorate if desired.
Preheat Oven to 350f
Mix together the graham crackers and the butter and press into an 8” fluted baking dish. Bake in the oven for five minutes, then remove. Whip the eggs and milk until fluffy then whip in the zest and juice. Pour the mixture onto to the crust and bake for 12 -15 minutes. Allow to cool and pipe of the whipped cream, if using, just before serving.
You can happily use one of those tins with the removable bottoms, but we actually use a ceramic quiche dish and serve it straight from that.