In article >, "--"
> wrote:

> "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.......

Ezzackly. I don't care much for Key Lime Pie.
--
-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.