Very sweet/tart. Wonderful. Left out the red pepper. The dressing ingredients make the cabbage sweat so the volume of finished salad decreases by almost half when it's had time to chill. Swims in a puddle of dressing. The only change I would make is to allow time to drain it through a colandar before serving next time.

Reviewed On: Jan. 8, 2012

The filling is as a chocolate pie be. Rich, thick, deeply chocolate. It MUST be strained before you put it in the shell because it gets lumpy very easily. THen, when you apply the meringue and DONT BAKE IT, it becomes a sloppy, drippy, sticky, nasty mess. Who doesn't bake a pie after you add the meringue? I had doubts about this recipe buy my rule is you make every recipe exactly at least once and THEN you can start making changes. THe recipe says, TOP WITH THE MERINGUE OF YOUR CHOICE. Nothing about baking the pie after that. It was a disaster for the 12 people I had for dinner. The only reason I gave it any starts is because the flavor of the filling is decadent but this recipe needs LOTS of work.

Reviewed On: Jan. 8, 2012

This pie works beautifully exactly as written IF you give it ample time to chill before serving. I make my own pie crust, 1 1/2 recipes of graham cracker crust to make the crust a little more substantial and to make the flavor hold up against the strong lime flavor. PERFECTION!

Reviewed On: Dec. 29, 2007