4 eggs
1 (14 oz.) can condensed milk
4 oz. Key Lime Juice

BUTTER CRUST PIE SHELL:

6 oz. granulated sugar
12 oz. butter
2 eggs
1 lb. 2 oz. all-purpose flour

TOPPING:

1 qt. heavy cream
3 oz. sugar

STEP 1 - BUTTERCRUST SHELL: Blend sugar and butter until creamy. Add eggs, blend. Add flour and mix for 30 seconds. Refrigerate for 30 minutes. Remove and roll dough on floured surface, 1/4 inch thick. Grease 2 (9 inch) pie shells with shortening. Bake at 375 degrees for 10 minutes or until slightly brown. Remove, cool at room temperature.

STEP 2 - FILLING: Blend eggs and condensed milk. Add key lime juice and mix thoroughly.

STEP 3: Pour filling mix into pie shells immediately. Bake at 350 degrees for 15 minutes. Remove from oven and cool at room temperature. Refrigerate for 1 hour.

STEP 4 - TOPPING: Whip 1 quart heavy cream with 3 ounces sugar until thick. Decorate pie with whipped cream and garnish fresh key lime slices.

Makes 2 (9 inch) pies.