This turned out great. I seasoned a lovely 2.75 lb grass-fed well-trimmed roast with freshly ground black pepper and sea salt, and roasted it at 475 for 19:15 (calculated that whole 7 minutes a pound thing). I ran into a little bit of a dilemma... I used a meat thermometer, and it read 140 degrees after under an hour with the heat off, but then began to cool off. After about two hours it was down to 113 degrees and so I decided to turn the oven back on to 275 and let it get to 145 before taking it out and tenting it for awhile. I have no idea if this was the right move, but it sure tasted like it. This made a purely delicious roast beef, even better with a little horseradish.

Reviewed On: Jan. 20, 2010

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