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Key Lime Pie VII
March 26, 2008

This recipe was my second choice, but should have been my first!! I made two pies for Easter from a different recipe that called for eggs, and we hated them! They were dense and heavy, more like a custard than anything, with a bitter lime taste. Then I went in search of a lighter recipe, one without the eggs. This was the recipe I was looking for!! Light, creamy, not too tart or too sweet! PERFECT! I didn't stick with the key limes, (I found the key lime juice to be terribly acidic when I used it in the first recipe) instead I used about 8 Mexican limes that I found in my grocery produce section. They're a little smaller than the traditional Perisian limes, but a bit bigger than the Key Limes. They worked wonderfully! I ended up with 2 cups of juice and used it all for two pies. I used 4 cans of condensed milk, and baked for closer to 13 minutes in shortbread crusts. Topped with homemade whipped cream and YUMMO! Everyone freaked over this pie! I will use this recipe forever! Thanks so much for sharing it!

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