Recipe: Key Lime PIe

Don't have the one you are looking for but this one looks great if you can't locate the exact recipe.

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Key Lime Pie
Recipe from Key West Cook Book, Key West Florida

1 teaspoon gelatin
1/2 cup lime juice
2 each large egg -- separated
1 tablespoon sugar
1 can condensed milk, sweetened
lime zest -- grated

Soak gelatin in lime juice and let dissolve. Separate eggs and put
1/2 sugar in each whites and yolks.

Beat yolk mixture until lemon colored. Add lime juice and gelatin,
condensed milk and beat all thoroughly. Fold in the beaten egg whites
and pour into baked pastry pie shell or graham cracker crust.

Allow to set until congealed.

Sprinkle top with grated lime zest if desired.

NOTE:
Some folks recommend 1/2 "regular" lime juice and 1/2 lemon juice when the Real Thing isn't available. That'd be fresh-squeezed, not from a bottle.

In South Florida, standard folklore says that the Key lime pie developed the way it did partly because of problems finding reliable electricity in the Keys. The milk is canned, so you don't have to refrigerate it, and you don't bake the pie. Although that is somewhat inconsistent with the use of whipped cream, which pretty well has to be refrigerated, or meringue, which has to be
baked.