Not a bad recipe, easy to do. It could have had more lime taste to it, but my girlfriend said it was tangy enough. Using actual limes is expensive; they are .99 cents each for me so I went with William-Sonoma's Key Lime juice. Some recipes call for meringue but I've never seen that on a Key Lime pie, nor do I like it. I made whipped cream (using heavy whipping cream, powedered sugar, vanilla and sour cream) and put a drop on top. As others said, 2 cans of condensed milk is ABOUT 3 cups. I could not find 9" pie crust, only 10", so it wasn't full to the top. I would chill the pie for more then 2 hours; it was not ready by then. I also used 1/2 cup of sour cream, however, it could probably be better with 1/4 cup. All in all, its a work in progress.

Reviewed On: Mar. 15, 2011

Tasty! First off, make sure you place the sauce in the dish first and if you're doing 6-8 pieces of chicken (tenders/tenderloins), make sure you use a 9x9 dish. I used an 8x8 and it was a bit to small. The Italian dressing is powerful, so I used a little less then 1/3 of a cup and gave it an extra shake of Worcestershire. I think I got every drop of lemon juice too. I used Smart Balance for the butter and its just fine; next time I ll use about 1 1/2 tablespoons though. Make sure you only cook the tenders for 25mins, any longer and they will dry up. Serve over linguine (don't over cook it if its fresh) and pour some of the remaining juice on it and sprinkle with fresh Parmesan cheese.

Reviewed On: Mar. 14, 2011