For my first time making key lime pie, this recipe worked great! I doubled the recipe because I used 2 frozen pie crusts vs. the graham cracker crust. I blind baked each crust for 12 minutes and sprinkled them with cinnamon sugar mixture while they were cooling which really made a difference. One hour was not long enough to set the filling. Next time, I'll let it set in the fridge for at least 2 hours before adding the meringue and baking. I was afraid my meringue would burn so I baked uncovered for 5 min., tented with a foil dome for 20 min. and finished uncovered for 6 minutes. I allowed it to cool on the counter for 30min. then placed in fridge overnight. I took the pie to work the next day and my coworkers and I really enjoyed it! The filling had great flavor, not too tart, not too sweet!
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For my first time making key lime pie, this recipe worked great! I doubled the recipe because...