If there is anything that warrants repudiation more than unauthentic barbeque, it would have to be unauthentic Key lime pie. In the last 30 years Key lime pie has become a staple of dining establishments all over the country from the lowliest crab shack to the most elegant five star reataurant. Unfortunately, there is a wrong being done in this nation when it comes to what passes for Key lime pie. In the first place Key lime pie is properly made from Key limes, which are a variety of lime. In other words, Key lime pie is not simply a lime pie made that was made famous in the Florida Keys. Secondly, Key lime pie should not resemble (or taste like) vanilla pudding on the one hand or cheesecake on the other. This is a recipe that will render the real thing.

4 - 6 oz Nellie & Joe's Famous Key West Lime Juice

3 Egg yolks (separated from the whites)

14 oz can of Eagle brand Sweetened Evaporated Milk

Graham cracker crust pie shell

Fresh whipped cream

Lime slices

Combine the Key lime juice and egg yolks and whisk until thoroughly mixed. Add the Eagle brand sweetened evaporated milk and whisk until smooth. Pour this mixture into the graham cracker crust pie shell.

Bake at 350 F for 15 minutes to make firm, then thoroughly chill (but don't freeze).

Serve with a large dollop of fresh whipped cream and a thin slice of lime as a garnish. ...And a tall frosty glass of milk as a chaser.