Bake in the preheated oven for 5 to 8 minutes until tiny pinhole bubbles appear on the pie’s surface. The filling should be wobbly but not browned.
Transfer the pie to a wire rack to cool, then chill it thoroughly in the refrigerator for about 1 hour before serving.
Garnish with lime slices and whipped cream if desired.
Enjoy!
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
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I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
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Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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