• 1 can Low Fat Eagle Brand Sweetened Condensed Milk
• 1 small container EggBeaters (2 eggs worth)
• 1/2 cup key lime juice
• unbaked pie shell

Combine EggBeaters and the condensed milk. Slowly add the key lime juice. Pour into prebaked pie shell. Bake at 400 degrees for 10 minutes.

Key West Power Squadron Key Lime Pie

• 1/3 - 1/2 cup key lime juice
• 4 eggs separated
• 1 can (14 oz) condensed milk
• 9 inch pie shell (pre-baked or graham cracker)

Combine milk and egg yolks. Beat with electric mixer at low speed. Slowly add lime juice and continue beating until well blended. Pour into pie shell. May top with meringue or whipped cream and a little grated lime rind. Refrigerate overnight

Key West Power Squadron - no egg Key Lime Pie

• 1 can condensed milk
• 1/2 cup key lime juice (approx.)
• 8 oz cream cheese
• 12 oz cool whip
• 2 prepared pie shells (pre-baked or graham cracker)

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed cool whip. Pour into two pie shells. Garnish with grated lime rind. Refrigerate 6 hours

Key West Woman's Club Heavenly Lime Pie

• 1 1/2 cups sugar
• 1/4 tsp cream of tartar
• 4 eggs, separated
• 1/8 tsp salt
• 1/2 cup key lime juice
• 1 pint whipping cream

Preheat oven of 275 degrees. Grease 9 inch pie tin. Mix 1 cup sugar and cream of tartar. Beat egg whites until stiff. Add sugar mixture and beat until blended. Spread mixture in pan. Bake in middle of the over for 1 hour. Cool. Beat egg yolks slightly with 1/2 cup sugar, lime juice and salt. Cook over boiling water until very thick. Cool. Whip cream and fold half of it into the lime mixture. spread in shell. spread remaining cream over top. Chill for 12 hours.

Key West Women's Club Key Lime Pie Supreme

• 1 pound butter
• 4 cups sugar (plus 2 tablespoons)
• 12 whole eggs
• 12 separated eggs
• 2 cups key lime juice
• 4 baked 9" pie shells

Preheat oven to 400 degrees. Cream the butter and 4 cups of sugar. Add 12 whole eggs and 12 egg yolks, 1 at a time. beat until smooth. Add the lime juice. place mixture in pie shells. Bake 30-35 minutes until filling is firm.

To make meringue, beat 12 room temperature egg whites with 2 table spoons of sugar until stiff peaks form. Heap on pies and return to oven until brown.

KEY LIME CHEESECAKE PIE

Crust:

• 1/2 of 15-ounce package all ready pie crusts
• 1 teaspoon flour

Filling:

• 1 envelope Unflavored gelatin
• 1/2 cup lime juice
• 1 cup sugar
• 2 eggs, beaten
• 2 packages (3 ounces each) cream cheese softened
• 1/4 cup (1/2 Stick) butter or margarine, softened
• 1 cup whipping cream
• 1 1/2 teaspoons grated lime peel
• Whipping cream, whipped, sweetened
• Lime slices

Prepare pie crust with flour according to package directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously prick crust with fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned. Cool.

To make filling, in small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medum bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator. Makes 8 to 10 servings.

NOTE: To form starburst design, trim dough even with edge of pan. Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal.

Key Lime Cheesecake

• 1 1/4 c Graham Cracker Crumbs
• 1/4 c Butter or margarine, melted
• 3 pk Softened Cream Cheese (8 oz)
• 3 ea Eggs
• 1/4 c Key Lime Juice
• 2 c Sour Cream
• 1 ea Fresh Strawberries (Optional
• 2 T Sugar
• 1 t Grated Lime Rind
• 3/4 c Sugar
• 1 T Grated lime rind
• 1 t Vanilla Extract
• 3 T Sugar
• 1 ea Lime slices (Optional)

Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool.

Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set.

Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake