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Buttermilk Pie
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From Jan taken from the Finch's Family Favorites Recipe Book, a family originally from Scotland, coming to America in the 1700's to South Carolina and then moving on to Washington County, Florida ... dear friends of ours
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1 deep dish pie crust
1/2 cup of butter, melted
1 and 1/2 cups granulated white sugar
3 tablespoons flour
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
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Cream together butter and sugar.  Add flour, eggs, buttermilk and vanilla.  Pour into pie crust and bake in 350 degree oven for 45-50 minutes.
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Frozen Fruit & Yogurt Pie
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Makes 2 pies ... nice and easy to make
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2 containers (8 oz. each) strawberry yogurt (or other flavor)
1/2 cup crushed strawberries (or other fruit)
1 container (8-9 oz.) Cool Whip, thawed
2 pre-packaged graham cracker crusts
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Thoroughly combine crushed fruit and yogurt.  Fold into whipped topping, blending well.  Spoon into crusts.  Freeze until firm, 4 hours or overnight.  Move to refrigerator at least 30 minutes (or longer for softer texture) before cutting.  Garnish with fruit, if desired.
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Store any leftover pie in freezer
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Lemon Chiffon Pie
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A light and fluffy pie
Given to me by Joan, a nurse I once worked with
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1 can Eagle brand condensed milk
1/3 cup fresh lemon juice
3 egg whites
1/4 teaspoon cream of tartar
1 graham cracker crust
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Combine condensed milk and lemon juice.  Beat egg whites and cream of tartar together until stiff.  Fold egg white mixture with condensed milk and juice mixture.  Pour into crust and refrigerate.
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No topping is needed
Light and fluffy
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Key Lime Chiffon Pie
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Use above recipe for the Lemon Chiffon Pie, except substitute fresh lime juice for the lemon juice
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Lemon Meringue Pie
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9-inch baked pie shell
1 cup boiling water
1/8 teaspoon salt
1 cup white granulated sugar
3 tablespoons cornstarch
1/4 cup fresh lemon juice
3 egg yolks, slightly beaten
1 tablespoon unsalted butter
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Mix sugar and cornstarch with boiling water.  Add egg yolks, lemon juice, butter and salt.  Cook in double boiler until thickened. 
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Cool, pour into baked pie shell
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Top with meringue or whipped cream.  If meringue is used, return pie to oven to brown the meringue. 

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Traditional Key Lime Pie
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To bake or not to bake?
The acid in the lime juice chemically cooks the egg yolks, rendering them harmless.  But, if you don't believe, then you can go ahead and bake -- 375 degrees for 15 minutes.

To be totally authentic, you would need to use limes coming from the Florida Keys ... but I just buy any that are green *smile* ... and a true Key Lime pie is not green ... if it is, you know green food coloring has been added.
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1 pie crust of your choosing, traditional or graham cracker
6 egg yolks, whisked together
2 cans sweetened condensed milk
1 teaspoon lime zest
1 cup fresh lime juice
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Blend yolks, milk, zest and juice.  Pour into crust.  (Or, you can bake here).  Refrigerate at least 4 hours.  Top with whipped cream and thin slices of lime, if you wish.

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Eggless Key Lime Pie
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1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
3/4 cup, plus 2 tablespoons, freshly-squeezed Key lime juice (about 5 limes)
1/2 teaspoon vanilla
1 graham cracker crust - 9-in. deep
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Place milk, cheese, lime juice and vanilla in food processor or large bowl of an electric mixer fitted with a wire whisk beater if available.  Blend or whisk on medium speed for 15 minutes.
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Place filling in cooled, baked crust and refrigerate at least 8 hrs. before serving.
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Garnish with fresh whipped cream and twisted lime slices.
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Quick & Easy Key Lime Pie
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1 can sweetened condensed milk
1 6-ounce can frozen limeade
1 small container Cool Whip
1 graham cracker crust
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Combine milk, limeade, and Cool Whip.  Fold mixture until well blended and pour into pie crust.
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Chill several hours and garnish with more whipped topping or whipping cream and add a few slices of fresh lime.
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Quick & Easy Lemon Pie
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Use above recipe for the Quick & Easy Key Lime Pie, except substitute fresh lemon juice for the lime juice
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