Reviewed: Mar. 6, 2008

Followed recipe as is. Couldn't find key lime juice so followed another reviewer's suggestion to combine lime juice with lemon juice. My family didn't like it, tasted sour with heavy condensed milk taste, no key lime taste to it at all. My boyfriend liked it enough to at least eat 3 slices...

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Alice Li

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 4, 2008

Excellent! I cut the egg yolks to 3, and it came out perfect!

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Alison W

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Reviewed: Feb. 29, 2008

The best Key Lime pie ever, I also followed to advice in the reviews!

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Alicia Davenport

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Reviewed: Feb. 25, 2008

I followed some of the suggestions of other reviews such as reduced the egg yolks to 4 and increased the sweetend condensed milk to 2...I just wan't blown away by this pie and it was a little too sweet.

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Mrs. Roy

Cooking Level: Intermediate

Home Town: Penn Yan, New York, USA

Living In: Chazy, New York, USA

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Reviewed: Feb. 24, 2008

This was raved about by my husband and dinner guests. Like other reviewers, I used 4 egg yolks, 2 cans of sweetened condensed milk, precooked the pie crust until golden and I used 1c fresh key lime juice. I also had to increase cooking time to 25 minutes. Juicing the key limes is a little time consuming since they're soooo small. I've got a little pie filling left that I plan on using as a filling for mini tarts topped with fresh rasberries.

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MINDCRUSHER1376

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Reviewed: Feb. 24, 2008

I have never had Key Lime Pie before.I used the 4 egg whites with 2 cans of condensed milk. It turned out good. It reminds me of lemon merengue pie! Having whip cream with it would make it great! I loved it!

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CC

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Reviewed: Feb. 19, 2008

Good, pretty easy, but tasted kind of "jello pudding ish" Will make again though.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 18, 2008

This was an excellent recipe! Since I've never made this before, I checked the reviews and decided to go with the 4 eggs, 2 cans of sweetened condensed milk. I didn't have any keylimes, so I used half liquid lime juice and half liquid lemon juice. We found that the pie tasted better after letting it sit in the fridge all night. We had tried a small piece shortly after I made it, and it tasted like the sweetened milk. I would definately recomend waiting over night before serving it.

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porcilyna

Cooking Level: Expert

Home Town: Belvidere, Illinois, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 16, 2008

Absolutely scrumptious - I could have eaten the whole pie by myself - no problem.

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yummi1

Cooking Level: Expert

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Reviewed: Feb. 1, 2008

This was the most simple recipe. It was gone as fast as it took to make. Great recipe!

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 28, 2008

I am a pretty ammature cook But still have a passion for it. I am some what intimidated by desserts and have never made any type of key lime pie before. I made this one and actually followed the orignal recipe and it was fantastic!! i was so excited and proud def.will do again!!

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luvs2kook4u

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Reviewed: Jan. 22, 2008

I have made this many times for BBQ's and summer outings. i follow the recipe as written, except I use fresh lemon or lime juice (whatever I have on hand). It's very easy and is always a big hit.

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SCARLETT1115

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Reviewed: Jan. 19, 2008

My husband says this is the best pie I've ever made. I used fresh Mexican limes and only four eggs. It was delicious and definitely easy to make.

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Tazrango

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Reviewed: Jan. 17, 2008

I'm giving this a four star only because of the changes. I did what others did and added an additional can of condensed milk and only 4 egg yolks. I also couldn't find any key lime juice so I did the half lemon juice/half lime juice thing. I also used bottled juices because it was all I had on hand. The outcome: a deliciously sweet/tart/creamy pie that was gone in no time. I can't wait to try it with fresh lime and lemon juice.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 11, 2008

I enjoyed this pie with a few changes. As other reviewers suggested, I used 4 eggs,2 cans sweetened condensed milk. I baked about 25 minutes.

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ELATRC

Cooking Level: Intermediate

Home Town: Tulare, California, USA

Living In: Pasco, Washington, USA

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Reviewed: Jan. 8, 2008

It's so easy!!!!! My son loves this receipe.. Don't change a thing

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jennifer

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Reviewed: Jan. 8, 2008

This was really good! I've been wanting to try this recipe for a while because of how easy it looked. It was easy, and delicious too. I loved the creamy tart flavor. I made the recipe as written- later I decided to make a meringue from the leftover egg whites to top the pie with. I used the meringue topping from "Lime Meringue Pie" on this site, since it called for 5 egg whites. I baked the pie alone first, and then made the meringue a few hours later.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Great Taste. However, the pie came out a bit too gooey. It has a much better "texture" if you cool it first then set it in the fridge. It'll be easier to cut and it won't fall apart.

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Really good. Key Lime is my dad's favorite and he loved it. So easy to make.

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Food Lover

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I, too, followed the suggestions and used 2 cans of sweetened condensed milk, 4 yolks, and 1 cup of freshly squeezed key lime juice. Baked it for 25 minutes. Absolutely, delicious!!

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