CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
A fellow viewer, found this recipe of one of Houston’s most famous restaurants in the Houston Chronicle. It is made in a fluted 10-inch pie pan with removable bottom. If you can’t find it then use a deep – dish pie pan or a 13 x 9 x 2 inch baking pan. You will be happy with this rich and lucious pie.
Anthony’s Key Lime Pie
3/4 lb graham cracker crumbs
1/2 C. packed brown sugar
1/4 C. + 1 Tbsp. butter, melted
3 (14 oz) cans sweetened condensed milk
5 egg yolks
2 C. key lime juice (can use bottled or fresh lime juice- (Randalls usually
has bottled Key lime juice)
Sweetened whipped cream
lime slices and mint sprigs, for garnish
In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 to 1/2 inch thick on bottom and sides of 10×2 inch deep fluted pie pan. In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes.
Pour into prepared pie shell and bake in preheated 350 degree oven 18 to 24 minutes (pressing surface lightly with finger should leave a mark). Remove from oven and let cool. Refrigerate 6 to 8 hours before serving. Garnish with sweetened whipped cream, fresh lime slices and mint sprigs.
