This is AUTHENTIC, tart and custardy, non fluffy, non gelatinous, non whipped cream slathered, non chiffon KEY LIME pie. For this to turn out in all it's KEY LIME tartiness, you absolutely must use Key lime juice...the two yolks is fine...an even better version I try is with a gingersnap crust made thusly: crush 32 crisp Gingersnap cookies in a plastic bag, add 1/4 granulated sugar and toss; pour in 1/3 cup melted butter and toss again so all crumbs are coated and turn out into a pie pan, pressing the crumbs up the sides and then flattening out the bottom. Proceed as normal with the KEY LIME juice/sweetened condensed milk/2 egg yolk mixture and bake at 350 for 15 minutes... The Gingersnap crust is to die for, paired with the tartness of the lime. Now my family requests this dessert everytime they are in town.
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This is AUTHENTIC, tart and custardy, non fluffy, non gelatinous, non whipped cream slathered,...