Key Lime Chiffon Pie

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Preparation info

  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Combine the graham cracker crumbs and the melted butter thoroughly. Divide evenly between 2 false-bottomed tart pans, 11 inches (27.5 cm) in diameter, and press the mixture against the sides and the bottoms of the pans to form an even crust in each. Use the back of a spoon to smooth the crust and help press it together tightly.