"Melba's Jammin'" > wrote in message
...
> In article >, Karen AKA
> Kajikit > wrote:
>
> > I'm using a homemade pastry crust because I don't have any way to
> > grind up cracker crumbs...
>
> Put the graham crackers in a plastic bag and crush them with a rolling
> pin. That is one time-honored way. Or you can buy ready-made graham
> cracker crumbs. Key Lime requires a crumb crust, AFAIK -- not a pastry
> crust. FWIW.

well, FWIW, my very old no-bake key lime pie recipes (the acid sets the -now
pasteurized - yolks) all use pastry crusts.
And it tastes odd to me to eat one with graham crackers after having real
keys limes pie with pastry crust - graham kind of messes with the rich
background flavor, IMHO.

But some like it with graham, and some like it with pastry.

whatever works.......
> --
> -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.