The one pie that combined dairy + eggs (Souffle Bombay) had a nice middle of the road texture! Overall, we found that pies that set the custard with only dairy and no eggs (Divas Can Cook, Tastes Better from Scratch) tended to have a milder lime flavor and a much thicker, creamier texture. (I cut one recipe that used Greek yogurt as I consider full-fat Greek yogurt to perform very similarly to sour cream).
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