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RECIPE: Key Lime Pie Crust
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Posted by jannie (My Page) on Fri, May 26, 06 at 9:14
| 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. |
Follow-Up Postings:
RE: RECIPE: Key Lime Pie Crust
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| I should have posted this as "looking for" , though I don't need a recipe. Sorry for being dopey. |
RE: RECIPE: Key Lime Pie Crust
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| I've used a graham cracker crust for a Key Lime Chiffon type pie that was very good. |
RE: RECIPE: Key Lime Pie Crust
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| I'll ditto Roselin although any would work. |
RE: RECIPE: Key Lime Pie Crust
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| Graham cracker it shall be. . .Thanks for the opinions,folks! |
RE: RECIPE: Key Lime Pie Crust
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| I made a ginger cookie crust last Christmas and they ate every bite and begged for the receipe.Of course I did not have one.I just used the graham cracker one.Ginger gives a great taste.Jessie |
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