How did you know I've had KLP on the brain for the last few days? I would have made one last night, too, if the Great Suburban Hunter (aka my husband) hadn't monopolized the oven making venison jerky. I'm a graham cracker crust/meringue topping person myself and my usual recipe is almost the same as yours ( 1/2 c. lime juice and a 15 min. bake) but I was going to make this pie with a pastry crust. I haven't been able to decide whether I should partially pre-bake the crust or fully pre-bake it. I've seen both options out there. What's your thoughts? I'd fully pre-bake the crust. 15 minutes in the oven, insulated with filling, isn't going to finish baking a crust. Just be sure to cover the edges with foil or a shield. As for the hunter - my husband told me last night he was going to shoot a bear today, and make a bear rug out of it. I told him if so, he could put it in the garage, where it would be very happy with his enormous array of camping, fishing, boating, and hunting gear... He also threatened to put bear roasts in the freezer. In place of my rhubarb sauce and frozen raspberries? I DON'T THINK SO! PJH

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