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Key Lime Pie VII
June 19, 2008

I sat here forever trying to decide which Key Lime Pie to make and finally chose this one and I'm glad I did! It's so creamy and has the perfect amount of lime and it held together perfectly! I only added 1 t grated peel, my 35 little limes only made a little less than 3/4 C (boy are my thumbs sore from squeezing those things!), didn't measure the milk, just used 2 cans as others suggested and used reduced fat sour cream. I made it with the Graham Cracker Crust II from this site since it didn't call for sugar. I didn't get the bubbles like so many others so I just baked it for 10 minutes.

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