[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.

[dmz]

Umm, a key lime is a particular variety of lime. Just like your persian lime is a particular variety of lime.

They are not the same.

You are not making key lime pie.

And most folks can’t tell the difference, so ultimately, only the purists care. I guess I am one, come to think of it, and I’d be happy to announce that we’re having persian lime pie for dessert - a conversation starter.