Reviewed: Apr. 4, 2009

I'm not Australian, but this pie seemed like something I would love. The first time I made this pie, there wasn't a picture and I thought I messed up the crust since it bubbled and covered the top of the pies edges. My husband loved how the crust came out though. It was delicious! My husband said he thought it tasted gormet or like a specialty pie at some fancy restaurant. My husband hates coconut though, so I left out the flakes. I love coconut, so I imagine it would have made the pie even better.

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lostjujubeans

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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Reviewed: Jul. 5, 2008

This wasn't bad, but not what I was expecting even after reading all the reviews. As you can see from my photo the crust puffed up huge; by the time the thing was out of the oven it was more crust than filling. While the crust was tasty I think it would be better for cookies; once refrigerated overnight it was very difficult to cut. The filling was not bad at all, maybe a little tart. I made it exactly as stated, juicing 2-3 limes and straining them into the measuring cup, and also happened to have lemon peel on hand. I added green food coloring because the yellow didn't look very appetizing. So, the flavor wasn't bad overall, it just looked funny with a huge crust with a little puddle of filling in the middle. Next time I'll use some of the crust dough to make a small pan of cookies for the kids, and the adults can have the pie.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 2, 2008

I love Key Lime pie and this was quick and easy to make. Found all the ingredients in the cupboard, no special items needed. I found the crust expanded as it cooked...a bit of overflow. The crust tasted like a coconut/oatmeal cookie. The only comment is the crust is a bit hard to cut. I would probably try pre-cutting it while it is warm next time. I have made it several times and enjoy it each time. Yummy!

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Loves_to_Bake

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Reviewed: Dec. 13, 2007

I had to write in about this one -- it's truly outstanding. Unlike some others, I find it too sweet for my tastebuds so I cut the sugar in the crust to 1/4 cup (or less). Also, I've tried it with 2 whole eggs instead of 4 yolks. I separated the eggs, beat the whites and folded them in before baking. Same taste - just a bit lighter. Finally, why not use the lime zest since you're using the limes? Nevertheless, however you tweak it, a fabulous recipe.

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Rebecca K

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Reviewed: Nov. 22, 2007

by far the best key lime i have ever had - bar none - little more work - but worth it

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LORETTABALL

Cooking Level: Expert

Living In: Newport, Tennessee, USA

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Reviewed: Jul. 6, 2007

Great recipe! The exposed crust got a little overcooked because I left the pie in the oven the full cooking time to make sure the filling was cooked. Next time I'll leave it in for a few less minutes. Got LOADS of compliments, I squeezed the juice from miniature key limes, which although tedious, made it taste super fresh.

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laur

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Reviewed: May 12, 2006

This is phenomenal. The crust tastes like a macaroon. Don't change anything here!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 12, 2006

VERY GOOD RECIPE VERY EASY TO FOLLOW DON'T CHANGE A THING

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BARRYK007

Cooking Level: Intermediate

Living In: Bedford, Indiana, USA

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Reviewed: May 9, 2005

Sorry, but way too sweet - made my teeth hurt -- couldn't believe all the other reviews that said it was too tart -- maybe a problem for me, as the crust didn't bake evenly -- the top edge was a tiny bit too crunchy and the bottom (under the filling) was not cooked enough -- my oven is correctly calibrated and I don't usually have this trouble -- Any suggestions? I love the filling, but will try it with a shortbread crust next time.

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MARTHA56

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: New Berlin, Wisconsin, USA

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Reviewed: Oct. 10, 2004

This recipie was GREAT! The crust was so tasty. I'm not a big fan of really strong lime pie, so I made a deep-dish version with a can of cherry pie filling on the bottom and a single batch of the lime filling on top. It was still a bit tart, though. It had a nice fizz too because of the baking soda. Overall, I would say that I would definately make this again, but probably lower the amount of lime juice. A tip I learned the second time around: DO NOT USE A SPRINGFORM PAN! It will be a disaster!

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Jun. 27, 2004

This is a little more interesting than they standard lime pie. The cookie crust gives a new twist. I think it is even better when made with key lime juice.

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KDLTTH

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Reviewed: Jun. 22, 2004

What a lovely and refreshing desert this is to serve on a summer evening! After reading some of the other reviews, and knowing I don't like things that are too tart, I left out the lemon zest, perfect! The crust makes this pie. For those watching calories ( though I know its still high because of the sweetend condensed milk.) in one of the pies I used Splenda, in place of sugar. I could tell no difference between the two pies.

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box7cubs

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Reviewed: Jun. 12, 2004

THE YUMMIEST! LOVED This pie! Very easy to make for a novice pie maker!

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JESSJ

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Reviewed: Jun. 9, 2004

Not that tasty, I found the filling far too tart and the crust a little hard. Maybe less lime juice would do the trick.

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MONNALIKI

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Reviewed: Feb. 6, 2004

Soo good! Great crust with a tart filling-- reminds me of key lime pie, but better. Fantastic with cool whip, and would be impressive served at a party with dollups of whipped cream around the edges.

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OMAHAKATE

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Reviewed: Nov. 12, 2003

I am glad I chose to try this recipe. Made this and took it to work, where it was promptly devoured. The crust is a treat all by itself; add the lime/custard and this is heavenly. After seeing the crust made, I mixed up a double batch of the crust, cut it into squares and sent it to our troops in Iraq. Even though it took 3 weeks to arrive, the squares were fantastic and very well received. Louise, you have provided us with a great recipe!

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BREAKERTHOR

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Reviewed: Aug. 6, 2003

I made this pie the other night for my family and it turned out to be one of the best pies I've every made! It was so rich, sweet and multi-textured - crunchy and creamy - with that wonderful toasted coconut taste. It was like a big custard filled macaroon cookie. Yumm! The only thing was the prep time was much more than the recipe stated...or maybe I'm just slow. It took me about 45 minutes (or more) prep time.

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FEMGIMP

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Reviewed: Jul. 31, 2003

Excellent!!!! I made this recipe twice in two weeks, and everyone loves it. However, one suggestion - I thought the baking soda flavor came through too strongly using the recipe, so I halved it in the second pie and that was perfect. Also I never did get the "foamy" result of whipping/stirring the baking soda with the other ingredients listed. Works well with either lemon or lime zest. I think the flavor is best with some whipped topping (Cool Whip) on top. Try it, the crust is excellent and the overall result is addicting. :)

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HIRSHEYBOLT

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Reviewed: Jul. 26, 2003

My crust boiled over and then my oven started smoking and I was so afraid this pie was going to end up in the garbage BUT.... I let it cool, then put it in the refrigerator overnight, and this morning it tastes YUMMY!! So next time I won't use all the crust dough.

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KABRIMIDA

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Reviewed: May 9, 2003

My entire family thinks that this is one of the best pies that we have ever eaten. The crust is worth making to use with other baked cream pies also. I used grated lime since I didn't have any lemon and it tasted great. The green flecks showed in the pale yellow pie though so the lemon peel would definitely look better. My husband is already asking me to make this again.

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Marcia Page

Home Town: Natick, Massachusetts, USA

Living In: Gainesville, Florida, USA

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