Key lime pie is made with egg yolks. Everybody knows that. This recipe has no egg yolks, so it can't be real Key lime pie, right? That was what I figured, but then I saw the huge number of overwhelmingly positive reviews. So I tried it. And it was great. Light, but not overly fluffy, consistency, with a perfect blend of sweet and tart. It set up perfectly and sliced neatly.
Perhaps if I tried it next to a more traditional recipe, I'd notice a difference, but I don't know if I'll ever make a more traditional recipe again, because this was so easy and so good.
A few notes: I used an extra-large, store-bought graham cracker crust. I was worried there wouldn't be enough filling, but there was exactly enough. It would have been too much for a regular-sized crust. Also, I used regular limes instead of Key limes, which my supermarket didn't carry. I found that two cans of sweetened condensed milk was the perfect amount.
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Key lime pie is made with egg yolks. Everybody knows that. This recipe has no egg yolks, so it...