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!
Just grate the potatoes! I have never had such a delicious dinner! Easy and cheap!
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I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
Look at this picture and count all the people if you have hawk eyes!
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
I always make this for every party, and it never lasts – the mason jar gets polished off!