This might be the best pie I have ever made...and other than the squeezing of 24 key limes (thank goodness for the garlic press), possibly the easiest! I left out the zest because I prefer a creamier texture and blended for a full 2 minutes. Be sure to pick the seeds out of the halved key limes before sqeezing because these seeds are softer and even with the garlic press you can get some seed pulp which is a bit bitter. When cooking, I did not wait for the 'tiny bubbles' but pulled the pie out at exactly 10 minutes, allowed to cool for about an hour - uncovered, and then placed in the frig overnight with a cheesecloth lightly covering so it didn't get soggy on top. Perfect pie!
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This might be the best pie I have ever made...and other than the squeezing of 24 key limes...