CRUST (for 2 pies) :

1/2 c. (1 stick) butter, melted
2 c. graham cracker crumbs
2 tbsp. sugar
1 tbsp. cinnamon

Mix all ingredients and pat into 2 (9 inch) pie shells, making sure to cover sides of pan. Bake in 325 degree oven for 10 minutes. Watch closely. If you can smell it, it's too far gone, and you have to start all over. In other words, do not burn. Set aside and allow to cool.

FILLING (for 2 pies) :

8 egg yolks, lg. size eggs, separated
3 (10 oz.) cans sweetened condensed milk (do not use evaporated milk)
1 1/3 c. fresh key lime juice (I substitute with lime juice when I can't find key limes - it is just as good!)
Unsweetened whipped cream for garnish

Separate eggs and beat yolks in a food processor or with a hand mixer. Beat about 2 minutes - stop if yolks are becoming whipped. Blend condensed milk into egg yolks, then add juice to egg-and-milk mixture. Mix well for about a minute and a half and pour into prepared pie shells.

Bake in preheated 325 degree oven for 10-15 minutes. Refrigerate at least 3 hours before serving to set and for "cutability". Top with fresh whipped cream.