Those half-gallon bottles of liquor make great weights. They even have handles.
Hawkeye Pierce: “An Edible Complex is when a guy like his mom’s cooking better than eating out.”
I have used this Frozen Key Lime Pie recipe for years and no one has died as a direct result of the pie. I did notice that the Food Network has added a raw eggs disclaimer at the bottom of that link.
When I tried the frozen recipe I found on the web it developed ice crystals. No nice silky smooth custard. 
I never had a problem with ice crystal development so can’t help you there. Did you try the same recipe I linked to, or another version? Been using that Barefoot Contessa one for a long time but haven’t tried different versions.
Would the lime juice kill anything dangerous in the pie? I’m thinking of ceviche, which is essentially raw fish in lime (or other citrus) juice.
Not nearly as brave as the first man to eat that thing that came out of a chicken’s butt, though. :eek:
RIP to the guy who then tried that with a cow.:smack:
From what I’ve seen in studies, you have a higher chance of getting salmonella from cross-contamination in you kitchen than from the eggs themselves.
And, ya know, you can buy pasteurized eggs.
Also, check out ceviche. Seafood cooked with lime juice instead of heat.