Maybe it's the warmer than usual fall we've had, maybe we watered more than last year, maybe the tree has reached its full maturity--for whatever reason we have more fruit ripening on the Mexican lime tree than we can keep up with. After a couple of less successful tries I found this extremely simple recipe that works great. The only key thing about it seems to be to beat the yolks well at the beginning. -aem Key Lime Pie Graham Cracker Crust 1.5 cups well crushed graham crackers, about 16 crackers 3 TB sugar 1 cube (1/4 lb) butter, very soft Mix the ingredients well and press firmly into a 9" pie plate. You may find it helpful to use the bottom of a jar to press the crumbs into the plate. Bake in a preheated 350°F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. Pie Filling 4 large or extra large egg yolks 1 14 oz. can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key or 6 Mexican limes) 2 teaspoons grated lime peel, yellow [or green] portion only Whipping cream for garnish (optional) [Key limes and mexican limes are botanically the same, I believe, but those sold as "Key" limes seem always to be small -- about 1" in diameter -- while those sold as Mexican range from 1" to 2" in diameter. At any rate, they are different from Persian limes or Bearss (sp?) limes.] Zest or grate some of the limes before cutting them for juicing. Beat the egg yolks until they are thick and turn a lighter yellow. Add the sweetened condensed milk and half the lime juice, stirring/mixing slowly but well until it's all well incorporated. Then add the remaining juice and the zest, mix until well blended. Pour the mixture into the pie shell and bake at 350°F for about 12 minutes, until custard is just set. Cool on a rack, then refrigerate for 2 hours or so to fully set the filling. Bring back to room temp for serving, if desired. Optionally, serve with a dollop of whipped cream. If you are making your own, skip adding any vanilla to it this time.