The recipe is PERFECT as is. I’ve made it 5 times since it was on the cover. It doesn’t need stabilizers- it lasts til it’s eaten up. I’ve made it the day before serving, it’s perfect.
Butter the dish before putting in the crust. Ten minutes in the freezer does not freeze the glass pie plate. Use an old fashioned glass pie plate that costs about $4. You can purchase at most grocery stores. There is plenty of filling for that size pan. I’ve never whipped cream without using a splash of vanilla. This recipe didn’t call for vanilla and it was great....lighter in taste, perfect for the pie. Perfect, perfect, perfect!
We really enjoyed this pie. As it's just the two of us, I mixed up the topping separately, adding dissolved gelatine to it (found recipe online) to stabilize it so it would last three or four days. I just add a couple of spoonfuls to each piece when I serve it. Speaking of which, I had a devil of a time getting pieces out of my glass pie pan. It's terrible! I'm glad I am not serving this to company! Any ideas?
When my magazine arrived with this pie on the cover, I immediately knew I was going to make it ASAP! This pie is the perfect mix of sweet and tangy. If you like key lime pie and lemon pie, this is a marriage of the two. Going in my permanent collection for summer desserts!
Best lime lemon pie I have ever eaten. Very easy to make and at my gathering it was a deal breaker.
Delicious pie for the middle of summer, and so easy to make. Perfectly tart and sweet.
I loved the filling and truly it was easy to make, but was not as fond of the saltine crust as the original graham cracker crust. I really wanted to like this more, but couldn't get passed the texture that seemed to go stale faster. I did enjoy the topping-- loved the idea of homemade whipped cream instead of merquine.
There should be more stars for this recipe. I reviewed it yesterday but don't see my review. Made this for my Sunday dinner group and the reviews were unanimous: better than lemon meringue pie and better than key lime pie. I am required to make it again.
There was not enough filling to fill up a 9” pie pan! I needed double the amount of filling. Maybe add another can of sweetened condensed milk?
The pie sounds awesome and I cannot wait to make it but have a huge question! The directions say to freeze the crust for 10 minutes and then put in a preheated oven for about 20 minutes. How. An you put a frozen pie plate in a preheated oven without it breaking??? Sorry that I do not understand!
Thank you for your advice!
Followed the recipe exactly as written and it tasted delicious. I will make this again for sure.