Recipe is perfect as is! I lazily didn't measure, but used 1 pkg. + 1 whole cracker & had plenty for my 9" pie plate (probably would've fit a 10" plate). Baked for 8 mins.

Reviewed On: Oct. 29, 2011

Excellent pie & super easy recipe! We're from FL and are very picky about our Key Lime Pie. I can't tell you how many variations I've tried over the years, and we liked this the best. As with any recipe - TASTE AS YOU'RE MAKING AND ADJUST. If you like the filling as is, then you're done. If you're not happy, fix it. We like ours on the tart side, so I used about 4/5 cup of fresh lime juice, 1 1/2 Tbs. grated lime zest and 1 cup of sour cream, along with 2 cans of sweetened condensed milk so it wouldn't be too thin. Juicing hint: if your key limes are hard, microwave them for about 10 seconds, then roll on the counter with the palm of your hand to loosen the juice (zest first). If your limes aren't yellow, they might be too young - let them ripen on the counter a few days. Paired this filling with Janaan Cunningham's excellent graham cracker crust recipe. For planning purposes, pie takes about 4 hours to chill right out of the oven & into the fridge. I was afraid it would be too thin with the extra juice, but the extra sour cream did the trick & after baking it was perfect. Some folks like to add cream cheese instead of sour cream - still tasty, but it does change the consistency.

Reviewed On: Oct. 29, 2011

PROBLEMS? READ BELOW: These brownies are great! I initially doubled the recipe (including the eggs - batter seemed too thick with just 3 eggs), substituted 1/2 the white sugar with brown sugar and added a scant 2 cups of chocolate chips. Hand stir about 50 times (just like with a box mix) so you don't over process. I greased (but not floured) a 9x13 pan & baked in the convection oven at 325 for 29 mins. They were perfect. I dusted with powdered sugar instead of preparing the frosting. My picky 15 year old declared they were the best ever (aptly named) - even better than his beloved Ghiradelli mix brownies. HOWEVER, the next week I decided to follow the recipe & just bake a single batch in an 8x8 pan in a smaller oven at 350, & they turned out flat & not nearly as good (why the 4 stars instead of 5), so I can see why they didn't work for some folks. When they're bad, they're pretty bad. I'll just double them from now on.

Reviewed On: May 25, 2011