ohhhhhlaaalaaaah! This was to die for. I had never made a key lime pie before, found a lovely and fragrant bunch of them on sale so decided to buy and give it a whirl. This was outstanding! Stood up so nicely, was not soupy, cut into nice slices and sooo creamy. I think the flour is the key to creaminess. The only mods. I made were to add more lime zest, and used 1/2 cup of key lime juice and cut the water accordingly. I also used lime-essence water instead. The lime water is great if you can find it. I get it at CVS drugstore in the dollar aisle! It is simply bottled water with a faint essence of lime. This recipe is a keeper. I used the french pastry pie crust from this site and it all turned out so nicely. **remember to keep egg whites at room temp when making meringue and make sure that beaters and bowl are free from any oil or fat or meringue will not set up.
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ohhhhhlaaalaaaah! This was to die for. I had never made a key lime pie before, found a...