I have been told hundreds of times that this is the best lime pie my friends and aquaintances have ever had, and have had requests for it at every pot luck and party. I truly believe that the limes from my yard in PR are the reason. They have the most incredible flavor. But another factor is that the filling is slightly tart. The sugar content of most lime pies masks the lemony flavor. Your limes should be juicy. If not, increase the number of them. My limes (actually, "limon") are around 1 1/2 inches in diameter and juicy. You can experiment with yours. Except for the crust which must be regular, not graham cracker (again too sweet), the preparation is simple and quick. The pie contains no eggs, and will not be stiff. If you prefer a stiffer pie, add an ingredient like "Whip It" to the cream. The lack of stiffnes does not affect the wonderful flavor nor the rave reviews that this pie gets!