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Key Lime Pie I

Reviewed: Dec. 1, 2010
This is a nice and light key lime pie recipe. I used to make key lime pie with egg yolks only and it was much heavier and more custardy. The first time I made this pie I didn't freeze it and the filling was too soft (about the consistency of whipped cream - light and fluffy but didn't taste like a pie). Now I always freeze it to make it firmer and I serve it right out of the freezer. The texture is perfect - exactly what you'd expect for a key lime pie but without all the extra egg yolks. It's a great recipe for summer since it's cold like ice cream. I wouldn't recommend using this recipe if you don't plan on freezing it. I also chose to use a pre-made pie crust because graham crackers have high fructose corn syrup while the pre-made pie crust does not.
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