On Thu 10 Mar 2005 11:25:39p, -- wrote in rec.food.cooking:

>
> "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.......

I definitely prefer it with a pastry crust. A cheese pie / cheesecake
where I really prefer a graham cracker crust.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974