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Key Lime Pie IX
April 27, 2008

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust, and then chilled it in the freezer after baking it. To prevent runny or juicy filling, I chilled the lime juice, condensed milk and eggs, so my lime mixture was cold, and poured into the cold piecrust, then put in the fridge. It set up very well after about one hour, but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe, so I used seven egg whites.) After baking the meringe, I again chilled the pie for two hours. When sliced, it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored, I could taste the sweet condensed milk. But I will make this again!

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