SC - Shortbread help, please

[Mark Schuldenfrei]

  Mark Schuldenfrei wrote:
  >   Crush them for key-lime pie crust?
  > 
  > Nonsense.  Graham crackers, crushed.
  
  Is your argument against crushed shortbread in key lime pie based on
  respect for Floridian tradition? This was an oversight on my part; I
  should have included "etc." after the words "Key-lime pie". A chocolate
  cream pie, or any other pie with a custardy filling would do as well.

I have no respect for Floridian Tradition... but sometimes they get it
right.  I have found that if you want a crust made from crushed cookie,
graham cracker works best. Yes, I have, in fact, tried shortbread for this:
I found it inferior. Because it is not made from harder flours, it got too
soggy.

I'd suspect the same with any "pudding filled" pie.  I dunno that I wouldn't
try the experiment, though.
  
  If traditional use of Graham crackers is the bone of contention, then I
  have two simple questions for you. If not, then we probably don't need,
  or want to, get into this particular pet psychosis of mine ;  ) .

Sure, what the heck!
  
  Adamantius, who prefers key lime pie made with key limes, shortcrust
  pastry, and no meringue (shudder) 

Did you find that key limes made a detectable difference?  I have not found
it to be so.  Shortcrust pastry is preferred, but my recipe has the lazy
cooks advantage of not requiring use of the oven.  Truly a gracious
difference when living in the Florida heat.  (:-)

One of the reasons that meringue is not a part of traditional key lime pies,
is that anyone with experience knows that meringue and Floridian Meteorology
just don't mix: high heat and humidity make for lousy meringue.

	Tibor (Who has eaten a rather good non-fat version of key lime.)
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