Reviewed: Jul. 9, 2008

So easy, and really good! I used half lemon juice and half lime juice from the bottles.

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Johnny Fabulous

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 8, 2008

This is the BEST Key Lime my family and I have ever had. I took the advice of another reader and used 4 egg yolks and 2 cans of sweetened condensed milk and 1 cup of lime juice..... Wonderful flavor!

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Xena

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Reviewed: Jul. 7, 2008

I made this recipe this past weekend and everyone LOVED it. It was very easy to make. I followed another's advice and only added four egg yolks but used an additional can of sweetened condensed milk. It came out perfect!

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Whitney

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 5, 2008

Mmm... good! This was incredibly easy and oh so tasty! I was too lazy to squeeze 30 key limes as another review had done, so I tried the suggestion of 1/2 cup lemon, 1/2 cup lime juice from the bottles. It worked great, perfect amount of tartness. I also followed other recommendations regarding the 2 cans sweetened condensed milk and 4 egg yolks. Everyone at our July 4th celebration loved it! Oh yeah, and homemade graham cracker crust makes all the difference.

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beka

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Reviewed: Jul. 3, 2008

Good, good, good! I took the advice of others and used 2 cans of sweetened milk, 4 egg yolks, and 1 c. lime juice. Baked it for 25 min. Also used a pretzel/butter/sugar crust...yum!

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jelene

Cooking Level: Expert

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Reviewed: Jul. 1, 2008

I took previous suggestions of 4 egg yolks, 2 sweetened condensed milk and 1 c. lime juice. WONDERFUL! It does make more than one pie crust full. I used the mini graham cracker pie crusts to take to work. This version makes enough to fill about 14 of the mini crusts. Super easy for serving.

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Lori Nuessner

Home Town: Yellville, Arkansas, USA

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Reviewed: Jun. 27, 2008

Pretty good pie! Lovely flavor! I used others suggestions: 4 yolks and 2 cans sweetened cond. milk (I used the fat free kind). I also used a pre-baked pie crust and key lime juice from the bottle. I baked it for 30 minutes since I had an additional can of milk. My dad loved this pie! My only mistake was that after it was well chilled, I topped it with whipped cream from the can -HORRIBLE, HORRIBLE MISTAKE!! The whipped cream deflated and liquified and is now seeping down the sides of the crust, I'm sure making it soggy as I type. We ate some to still enjoy the flakiness of the crust but I'm afraid that experience is over. In the future I will definitely use heavy whipping cream to make my own whipped cream -it stays firm and pretty and doesn't ruin your pie! Don't make my mistake.

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Missy

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

Got rave reviews from the family.

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Kevin Brannon

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Reviewed: Jun. 25, 2008

THIS WAS SO EASY AND GOOD WITH THE ALTERATIONS SUGGESTED BUT I USED A CRUSHED PRETZEL CRUST, THE KIND YOU MAKE WTIH BUTTER AND SUGAR. I HAD TO MAKE IT 3 TIMES ALREADY THIS SUMMER FOR COOKOUTS UPON REQUEST.

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MORGAN80

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Reviewed: Jun. 24, 2008

Yum! I really think this was the best key lime pie I have ever made. Grew up in Florida but am living in Texas it is hard to find a true South Florida key lime pie.... am so glad I used this recipe, reminds me of home. I followed recipe, I also use the super easy graham cracker crust recipe but added a little shredded unsweetened coconut to crust, so good!

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merc75

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

Easy and yummy. I used all the adjustments that were suggested and next time I will cut down to just the four yolks.

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URSPIDER02

Home Town: Salisbury, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 18, 2008

This was my first time ever having key lime pie. It wasnt bad but my husband loved it. He said its a keeper.

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

After returning from a vacation in Florida I was excited to try this pie. It was way way to tart for us. We will continue the search for a true key lime pit.

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LIBERTY2003

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Reviewed: Jun. 11, 2008

SUPER easy and delicious! I couldn't find key lime juice and didn't feel like sqeezing a bunch of them either so used half lemon, half lime juice that come in the little plastic fruit shapped containers and it was still fantastic. This is literally the easiest pie you will ever make. I forgot that most reviewers said to use 4 yolks instead of 5 and I used 5 - don't know what difference 1 less egg yolk would have made or that this pie could have been any better without it. I used a store bought shortbread ready-made crust and it came out just fine. The filling was so smooth, set up beautifully and tasted amazing. I will definitely make this pie again and again. The one thing I did remember to do was double the recipe. Good thing too because a single batch wouln't have filled the pie shell nearly enough. Make and enjoy!!

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Julie

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

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Reviewed: Jun. 10, 2008

This turned out great-even though it took only like 2 minutes to put together! Even though I live in S. Florida I could not find Key limes so just used regular old limes and, it was still fantastic! I need more recipes like this! Thanks!

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rachelsanti

Cooking Level: Intermediate

Home Town: Belle Vernon, Pennsylvania, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jun. 10, 2008

This is simply the best Key Lime Pie i ever tasted myself. The secret lies in the Limes used, its bitterness and quality. We bought Key Limes imported from Mexico and wow, great choice.

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SPEEDNOW

Living In: Dunedin, Florida, USA

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Reviewed: Jun. 7, 2008

This is the authentic version of key lime pie. I made exactly as recipe stated and wouldn't change a thing. I'm from south Florida so I know my key lime pie! Don't fix what isn't broken.

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MSBOOGIE

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Reviewed: Jun. 3, 2008

I followed the suggestions (4 egg yolk, 2 cans sweet cond. milk, 3/4 c lime juice and 1/4 lemon) and the pie was wonderful. I chilled it for a few hours and then added the whipping cream to the top with some lime zest. Beautiful and delicious. Not a crumb was left at our neighborhood bbq.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Jun. 1, 2008

I used Shrae1's alterations to this recipe, and I think it's the first time that I've ever licked the spoon and bowl. (It was great baked too, don't get me wrong!) With the leftover filling, I filled a silicone muffin pan 6 x half. I'm not sure if it would work with a regular muffin pan, but I inverted and gently poked the bottom of each one to unmold them. Only the ones fully surrounded by crust made it out in one piece, so if you do this, make sure that your crust goes at least halfway up the sides of each cup!

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Valsauce

Cooking Level: Intermediate

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Reviewed: May 31, 2008

This was my first time making and eating a key lime pie. Key lime pie is one of my fiance's favorite desserts and he LOVED this one. I made one using a homemade graham cracker and ginger snap crust and one with a graham cracker, ginger snap and coconut crust (the latter is the best). Great summertime dessert!

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