RECIPE: Key Lime Pie Crust
Here's the question: I have a box of Key Lime pie filling, the kind you add egg yolks and sugar and cook, using the whites for meringue topping . Only trouble is, what kind of pie shell: vanilla cookie crumb, graham cracker crumb or traditional pastry? Whichever I choose, I will have to go out to the store. I don't do pie crusts. If it's trad pastry, I will need to buy the pre-made folded up kind.