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Reviewed Key Lime Pie

May 29, 2011 in Food Network Community Toolbox on

This is one of the best key lime pies I've ever tasted, but baking the crust at 375 for 20 minutes burned my first attempt. Lowering the temp to 350 and only baking for about 10-12 minutes worked much better. Also allowed it to chill in the fridge overnight before adding the topping. Don't be scared of the sour cream topping! It is fantastic! "

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