To my mind, the best substitute for the original recipe is the one here from the fabled Bimini Sea Shack, which we published in the early 1980s. The filling is a bit firmer than traditional Key lime pie, and is perhaps less tart. That's why I use the higher suggested amount of juice, and sprinkle very fine lime zest over the whipped cream just before serving.
� 1 (14-ounce) can sweetened condensed milk
� 1 (8-ounce) package cream cheese, softened
� � to � cup Key lime juice
� � teaspoon vanilla
� 1 (9-inch) graham cracker pie crust
� Whipped cream for serving (optional)
Recipe
Process the condensed milk, cream cheese, lime juice and vanilla in a blender or food processor until smooth. Pour into crust and refrigerate until set, about 3 hours. Cut pie and garnish, if desired, with whipped cream. Makes 8 servings.