In my honest opinion - the recipe deserves 5 stars for it's simplicty and the the fact that it can be made so quickly... but for taste and texture it's an average 3 star rating.
It's just the right amount of tartness using 1/2 cup, but if you're looking for a more intense lime taste you can you might try using 3/4 cup instead.
I used fresh key limes (if you don't have a garlic press to juice the limes, the next best way to juice them would be to cut them in half and score the halves - take a teaspoon and insert it into the scored half and twist the teaspoon as you squeeze the lime - this helps ensure you get all the juice possible) - just run the juice through a fine mesh drainer to remove seeds and any pulp.
As one reviewer mentioned, the texture is a little bit grainy- most people wouldn't notice it, hence another reviewer disagreeing and noting it was smooth and creamy. I could tell it slightly off in the texture, but it doesn't affect the flavor.
I used a graham cracker crust (store bought because I was all out of graham crackers)... I prefer a graham cracker crust versus a regular pie crust for this particular pie. However, if you do use a graham cracker crust the upper part of the crust will overcook due to the length of time and temperature the pie must cook for.
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In my honest opinion - the recipe deserves 5 stars for it's simplicty and the the fact that it...