I followed the recipe as directed, except I made a meringue with three vs. two egg whites for a fluffier topping. I refrigerated the pie for 90 minutes before baking, then let stand overnight before cutting, and had no issues with it being runny. There was a little bit of juice at the bottom when I cut into each piece of the pie, but it's a homemade pie, and it didn't detract at all; I think it's probably supposed to be like that. The combination of 1/2 c. lime juice and sweetened milk was perfect. This pie was so easy, and even with just a prepared graham cracker crust, it was truly delicious.
Was this review helpful?
3 users found this review helpful
I followed the recipe as directed, except I made a meringue with three vs. two egg whites for...