[ProtectOurFreedom]

The author is highly unfair here. Rush made this point in his opener yesterday. The “Mirror” author gives a “hat tip” to some third guy who FINALLY attributes this to Rush and provides a link to Rush’s web page.

It was an absolutely brilliant observation by Rush. (Did he originally think it up?)

[rstrahan]

Yes. You can use frozen lime juice concentrate and Eagle Brand and call it a key lime pie, but it is a lime pie, not a key lime pie.

[Liz]

THE STUPIDITY OF LIBERALS UP-CLOSE:
Liberals Demand We Accept Men Who Identify as Women
But They Refuse to Accept Terrorists Who Identify as Muslim.

[miss marmelstein]

LOL. The title should like an EU referendum.

[ThePatriotsFlag]

Best key lime pie in the world...at a run down little roadside restaurant by a small marina, on the right heading toward Key West just before the 7 Mile bridge. If you like key lime pie...this is a must for your bucket list. (Wish I knew the name of the restaurant).

[Rockingham]

Now we know: at least as to Key lime pie — the state pie of Florida no less — Judge Ferrer is not an originalist or strict constuctionist.

[captain_dave]

I make great Key Lime Pie, even though I use persian limes. The secret is in juicing the limes. I use a Samson Juicer (http://samsonjuicers.com) which extracts juice at low speed, and I juice the whole lime, rind included. That gives a juice full of pulp and lime oil, tart like a key lime.

4 egg yolks

1 can (14 oz.) of sweetened condensed milk

1/2 cup of lime juice

Mix in blender and pour into a graham cracker pie shell. Then bake at 325F for 12 - 15 minutes. Let cool and refrigerate, serve cold.

[Vinnie]

HHUUHH !! True Key Lime Pie has to be made with key limes.
BTW, you see these little mesh bags in the grocery with ‘key limes’, little green bullets. ARGH !!
A real ripe key lime is a little smaller than a ping pong ball and is YELLOW.
They have a tartness not present in a Persian lime. Five true key limes is all you need for a pie.

They grow in extreme S Fla. and the Keys. You don’t even say the word ‘frost’ around them.

I make the imitation pie w/ Persian limes. I’ve use Meyer lemons, lemons/ with lime juice. They are all good but the real thing is my favorite pie.
Another deviation I use is a regular crust. I’m not big on Graham crackers and I think it makes the pie too sweet. Also use the egg whites for a meringue instead of whipped cream.

Got me drooling now. Fathers Day coming up, think I’ll make one.

[MinuteGal]

The other morning on one of those boring outdoor food cookouts and tutorials Fox and Friends regularly hold outside their studio, a guy showed how to make a Key Lime Pie without any limes at all.

I report, you decide.

Leni