Tasty, very rich pie. I squeezed about a billion key limes and zested about half of them, but finally got my juice. Used the graham cracker Crust I recipe from this site... I didn't get the pinholes when baking and finally took it out of the oven after around 12 minutes. All in all, very good recipe... although the filling wasn't quite enough for my 9-inch pie pan.

Reviewed On: Oct. 17, 2009

This is a great crust... I made it for a key lime pie. I did add the optional cinnamon, as well as a 1/4 tsp of salt (I had only unsalted butter). The only issue was that it didn't hold together well, even after cooking for the prescribed time. Maybe next time I'll try cooking it for longer, or putting the pie pan on the floor of the oven.

Reviewed On: Oct. 17, 2009

This was terrific! I used fresh chicken -- Harvestland all-natural chicken breasts, which are big and plump so I used only 5. Besides that, I used the exact directions, with 12 ounces of Michelbobs bbq sauce and some no-name Italian dressing (didn't think it would matter; I was right). I followed Audrea Rose's suggestion and cooked the chicken for 3 hours on high, then shredded it and cooked for one hour on low. Then I drained it a little in a colander and made a sandwich. Totally delicious. Thanks!

Reviewed On: Aug. 24, 2009