Everyone was bugging me to make Irresistible Pecan Pie again (look it up and try it!), but no, I'd noticed we had a lot of limes in the fruit and vegetable fridge drawer and wanted to try something different. I don't know if these are the same as 'key limes,' they were just regular old New Zealand limes that my mother had been putting slices of in her gin and tonic. Important note for non-American cooks saying 'What on earth is a graham cracker crust?' Graham crackers are essentially the same as plain wheat digestive biscuits. I used these in the 'Graham Cracker Crust III' recipe and it turned out perfectly (okay, the edges burned a little bit because I set the oven timer wrong, but I cut those off and it tasted fine). Malt biscuits would also work well. Although a lot of reviews here complained that there was too little filling for a nine-inch pie dish, I didn't find this a problem, although my pie was not full to the brim. I think a nice way to top it up might be to cover the filling (after it's baked and cooled) with an arrangement of kiwi fruit slices (hairy skins removed!) - the colours and flavours would complement each other. I added a couple of drops of green food colouring because the original mixture was a distinct yellow colour - from the egg yolks, I guess. It looked more lemony than lime so I thought I'd help it along. And the final verdict? Everyone really enjoyed it, and I think in future they'll bug me to make key lime pie as well!

Reviewed On: Jan. 31, 2002

After a trial run to rave reviews, this pie made its proper début at our family Christmas dinner and was one of the smash hits of the evening (it made up for the disappointment of the crackers, which contained jokes that weren't funny and plastic Dragonball Z figurines - faugh! ugly things!). I found it was nicest with a dollop of whipped cream to balance the stickiness of the filling, and I think if I don't make this the next time cousin David visits he may cry. Finding corn syrup for the filling was extremely difficult, as this is not a common ingredient in New Zealand cookery. After consulting with the owner of a specialist cake shop I found I could substitute liquid glucose with excellent results.

Reviewed On: Jan. 31, 2002

This was my first attempt at candymaking and a dismal failure. I think the sugar must have got burnt; the whole thing looked and tasted quite disgusting. I don't think it's the recipe's fault, though - just a warning to the inexperienced, you may have trouble with this! Be prepared to waste some maple syrup before you get it right!

Reviewed On: Dec. 10, 2001