Talk:Linda's Puerto Rican Lime Pie/@comment-2031410-20100428165508

I made it and i didnt have any actual limes, so i looked it up on the internet and it said that 8 limes juiced, was equal to one cup of lime juice. So I just bought bottled lime juice. I would suggest if you liked really sour stuff, to put one cup of juice in the filling. If your not so big on the really sour stuff, just put a little less than a cup of juice in your filling. I would say to whip the cream a little longer than 2 minutes for it to be a little thicker. If you dont whip the cream for longer than 2 minutes, i would suggest leaving the finished pie in the refridgerator over-night so that it has time to chill and thicken. Otherwise its too thin and it slides down all over the place! But i thought it was good.