Key lime pie... au naturel!
Use free range eggs. I'm not going to go on a preachy hippy rant about this. They taste good, the yolks are a deep golden yellow, and you'll get a better pie.
The filling needs time to thicken at room temperature so I prepare it before the crust. I also tried an amped up version of the standard graham wafer crust the original recipe called for. I found the latter a bit flimsy and that could have something to do with the fact that I guessed the equivalent of 9 wafers worth of crumbs.
For the filling you'll need:
4 tsp grated zest
I'm in the middle of moving... The rest will be up soon!
There is nothing in the realm of food that compares.
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