This recipe was my second choice, but should have been my first!! I made two pies for Easter from a different recipe that called for eggs, and we hated them! They were dense and heavy, more like a custard than anything, with a bitter lime taste. Then I went in search of a lighter recipe, one without the eggs. This was the recipe I was looking for!! Light, creamy, not too tart or too sweet! PERFECT! I didn't stick with the key limes, (I found the key lime juice to be terribly acidic when I used it in the first recipe) instead I used about 8 Mexican limes that I found in my grocery produce section. They're a little smaller than the traditional Perisian limes, but a bit bigger than the Key Limes. They worked wonderfully! I ended up with 2 cups of juice and used it all for two pies. I used 4 cans of condensed milk, and baked for closer to 13 minutes in shortbread crusts. Topped with homemade whipped cream and YUMMO! Everyone freaked over this pie! I will use this recipe forever! Thanks so much for sharing it!
Was this review helpful?
234 users found this review helpful
This recipe was my second choice, but should have been my first!! I made two pies for Easter...