PJH - I heartily second all those folks that have sent along accolades for the history lesson along with the awesome recipe. Key Lime pie is a definite, don't mess with it kind of recipe to me as I, like so many of us, first encountered the original in Key West, FL. As a young lad growing up with a mother that baked good things very often, I also seem to recall that Condensed Milk was used as a substitute for sugar whenever possible since sugar was rationed during the war years in the 40's. Your inclusion of coconut in the crust is an inspired and wonderful tropical addition to a dessert that always reminds me of the tropics.......and it does so without messing with the basics of the good stuf. The addition of the lime rind also is too too wonderful. Observation/question - I double checked the recipe and the blog after making the pie yesterday and having each piece really stick to the pie plate as I was trying to server it up (I used the same one you used - which I'd gotten it from you folks awhile back). I did not see nor have I read in any of the blog posts, that anyone suggests spraying the pie pan with Pam or greasing it before adding the mixed up crust ingredients. As hindsight, I probably should have just given the pie pan a quick blast of Pam. OR - perhaps if I'd used a tad bit more butter in the crust that would have acted to help make it stick less? Hmmm... I'd think the butter in the crust would keep it from sticking. Not sure why it is, but sure, a blast of non-stick vegetable oil spray would surely help. Thanks for the tip for anyone else having this issue, Paul - and "thanks for the memories"! PJH

• Reply