Instructions: CRUST: Combine Graham Cracker crumbs and sugar. Add softened butter to mixture and blend well. Press mixture on the bottom and up the sides of a 9" pie pan. Shell can be easily formed by sandwiching the mixture between two 9" pans (butter the upper pan so that it will release easily). Bake for 5 to 8 minutes in an oven pre-heated to 325 degrees.

Remove and let cool.

FILLING: Use a mixer at low speed to blend the condensed milk and egg yolks. Slowly add the Key Lime Juice (dont add air to the mixture). Mix until it thickens. Pour into the cooled crust and refrigerate over night.

TOPPING: Whip egg yolks at high speed until meringue consistency (some cooks mix with a little Cream of Tarter or Sugar). Cover Pie, add some thinly sliced lime slices and return to refrigerator for another hour.

Serve chilled. Since no gelatin was used the Original recipe produced a soft pie even when well chilled.

Note: The Original Key Lime filling was not baked ... but that was before modern society developed all these tiny critters that make you ill. The old timers never seemed to have that problem though. Also, a lot of us natives substitute whipped cream for the meringue.

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