OK – so here’s my take on the recipe….
- Use store bought pie crust. I made my own graham cracker crust the first time, but every other time I used a pre-made, store bought crust. No one could tell the difference. I used graham cracker crust and I used traditional pie crust. Both delicious and both store bought! One advantage to the store bought graham cracker crust is that it comes with a plastic lid, making transport a breeze!
- Don’t bother squeezing 200 Key Limes for this recipe. Have you ever seen a Key Lime? They’re about half the size of a regular lime and doubly as hard to squeeze. Who wants to mess with that?! I used Key Lime juice that I found in the juice isle of my local grocery store. Delish.
- DO bother to squeeze two regular limes, but zest them first! The addition of freshly squeezed lime juice and a tablespoon of lime zest really enhance the pie filling. Plus, you’ll need some lime zest for the garnish.
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