I started out making it as written, so here goes. I made my own basic graham crust. I used 2 cans of SCM (24oz = 3 cups, right?) but didn't scrape them out. Mixed in sour cream (full fat for texture. lowfat is more watery), then poured in lime juice. Tasted as I went (you can do that, ya know), and ended up adding a good bit more lime juice and another Tbs sour cream to get the taste I wanted. Baked for 15 minutes, and it came out of the oven pretty firm with a few tiny bubbles on the surface. Chilled it in the fridge for 5 or 6 hours, and topped it with a lightly sweetened, homemade whipped cream to cut the richness. It was delicious! Nice and firm, exactly the light, creamy texture I expect in a key lime pie. Definitely taste the mixture as you blend it, and add more lime juice as you see fit.
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I started out making it as written, so here goes. I made my own basic graham crust. I used 2...