Carnation Key Lime Pie?

We tried a new pie recipe this week. It was called Carnation Lime Pie, but since I couldn't find Carnation brand sweetened condensed milk, we should probably call it Borden Lime Pie. Basically combine a can of sweetened condensed milk with 1/2 cup lime juice and 1 teaspoon of lime zest and pour into a graham cracker crust. Top with Cool Whip and chill. The recipe didn't state to use key limes, so it's not really a key lime pie either. I may try it again using real key limes, maybe not. We did, however, pull out the juicer from the back of the cupboard; it still works.

I did a Google search for "authentic key lime pie" and after looking at dozens of candidates, wasn't exactly sure which claim I ought to trust. I think this one at Just a Pinch is a good contender. The one at 2 Cookin Mamas is very close, but has a thicker graham cracker crust. A different site added sour cream, another added egg whites, still another didn't cook the pie (which ought to be done if you're using raw eggs). As you can see, there's quite a variety available.

Key Lime Pie

Crust:
1 1/2 cups graham cracker crumbs
2-4 tablespoons sugar
4-5 tablespoons butter melted

Filling:

1 can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon lime zest
4 egg yolks

Combine crust ingredients; bake at 350 degrees for 7-8 minutes.

Combine filling ingredients; pour into crust; bake an additional 12-15 minutes. 

Cool to room temperature, then refrigerate until firm. Top with sweetened (or unsweetened) whippe cream, if desired, when serving.

I even remembered the recipe we used before we came to Florida. Since it doesn't use sweetened condensed milk, it's not authentic, but it was a delicious pie.