the restaurant i cook for uses this exact recipie~ LOVE IT although i personally do not add so much keylime by adding more sweet and condenced milk vanilla extract and strawberry juice swirled into the pie gives it a differant apperence...(proceesed strawberrys until mostly liquid)

Reviewed On: Jun. 29, 2007

This was a truley amazing dish...a technique that I used for this was to shock the spinach which i used in place of the escole. this is done by placing the spinach in ice water when straining out of the boiling water. this keeps the spinach that vibrant green color. This can be done with any green vegtable to keep its color.

Reviewed On: Jun. 29, 2007