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Easy Key Lime Pie I

Reviewed: Jan. 25, 2013
I saw a review here which mentioned that this pie came out like a very dense cheesecake when they tried it, and I'm afraid I had the same problem. The flavor is good, but the texture is not what I'd wanted at all. I used the user adaptation that calls for 4 egg yolks, 2 cans sweetened condensed milk, 1 cup lime juice, and baking it for 'twice as long' (I did exactly 30 min) at the exact temperature suggested. This was the first key lime pie I've made, and the recipe doesn't tell you how full to fill the crust, so I had to guess, and filled it to about 1 cm below the top. When I took it out of the oven, the edges of the filling were slightly brown, and the middle was very elevated, jiggly, and far less cooked than the outsides. The texture is not silky smooth like every other key lime pie I've tried all my life, so as a native Floridian I was disappointed. After looking around some websites, it sounds like some people prefer this thicker texture, but I didn't realize key lime pie even comes this way so I'm going to try a different recipe next time, perhaps even a no-bake one if it's the eggs that made the texture bad in this one.
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