sf > wrote:

>On Wed, 30 Dec 2009 22:50:52 -0800, Julian Vrieslander
> wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> I'm in the meringue camp.
>>
>>Floridians, and other true believers of the KLP religion, are divided
>>into factions on this issue. Most restaurants seem to go with a
>>towering meringue, maybe because it looks more impressive, or because
>>that's what customers expect. I take a generous dollop of real whipped
>>cream (not the stuff from a can) next to my slice. To me, the texture
>>and flavor are a better counterpoint to a tart KLP.
>
>Huh. To me (not overly sweet) meringue is the perfect counterpoint...
>you don't eat lemon pie with meringue? Whipped cream belongs on
>pumpkin pie, gingerbread cake and strawberry shortcake.

Agreed... whipped cream with key lime/lemon pie is TIAD... of course
that bit about not using canned tells me Julian is full of
cockydoody-poopoo... he just made that up thinking it would somehow
elevate his culinary persona to babboon ass facedom.