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This is a wonderful, tart Key Lime Pie that kindled memories of Key West! This traditional recipe wins kudos hands down over sweeter ones that are often like lime cheesecake. I used just one 14 oz. can of sweetened condensed milk with about 1/2 c. half-and-half for richer flavor and body. After all, the chill time is crucial for the juice to essentially curdle the milk and thicken the pie. I departed from tradition by baking my pie for 15-20 mi. at 350 due to concerns about raw eggs. The flavor was awesome -- sweet enough and pleasingly tart. Thanks for posting!!

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TommyGato August 25, 2009

Sorry...but filling was just a tad bit runny as mentioned. Foung similar recipe on a site which sold Key Lime Juice....it had the Key Lime Juice decreased to 1/2 a cup, and had an extra egg yolk, therefore 4 egg yolks. This other recipe had pretty much the same flavor (maybe a little richer and a "stiffer" consistency, depending on personal taste)... But all in all...your recipe is just as refreshing...and great tasting.

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TinkiesMom July 25, 2006

This was my fist Key Lime Pie. It was very easy to follow. It came out a little runny,but that could have been something I did. All in all it was a very refreshing pie. My whole family loved will make again. Thank you Skylersash

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Sasha Hale February 16, 2004
Key Lime Pie