The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 2008
Excellent, easy, tasty recipe! I did follow the changes. 2 cans condensed milk, 1 cup lemon/lime juice, 4 egg yolks. Everyone was so impressed with this.. including myself! I did add 4 drops green food colouring to give it that key-lime colour. Serve chilled for best texture, and to make it easier to cut.
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Photo by Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 14, 2008
Have you ever taken a bite of something that is so delicious it makes your eyes close and you hear this mmmmmm noise coming from your own mouth? After altering this recipe as others suggested, I was doing those things! And I'm not the only one, I noticed our friends that we shared this pie with, doing the exact same thing! I used 1 c. of fresh key lime juice (it took a lot, like 30 key limes...but it was worth it!), 2 cans of sweetened condensed milk, and 4 egg yolks. I let it bake about 30 minutes and served it with freshly whipped cream. HOLY COW! Yum! I just ate the last piece for breakfast this morning and I am already craving more!
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 10, 2008
Ohh the panic when I realized I did not add this wonderful recipe to my rec box! Thank goodness I found the copy I printed. This pie makes everyone think I am the most awesome baker. Felt so strong that this is my first review in 5 years of using this website!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Apr. 24, 2008
This pie was sooo good, very rich! I kept mine covered in the freezer the whole time and just took it out when I wanted a slice... the texture stayed perfect that way. And I don't know, are key lime pies supposed to stay in the freezer?... (This was my first key lime pie ;-)) I did put whipped cream on the entire thing which was a mistake b/c, of course, it stayed frozen also. I would rather have had fresh whipped cream on each slice, or no whipped cream at all ;-).
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Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 20, 2008
I loved it. For anyone that likes the Publix Key Lime Pie this is your recipe. I kept the recipe the same and for lime juice I used a bottle of the key lime juice that comes in the green plastic lime shaped bottle. It was simple, quick and delicious!
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Photo by Corymia

Cooking Level: Beginning

Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2008
THIS WAS VERY GOOD,I USED MY ON GRAM CRUST
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 2, 2008
The best and easiest key lime recipe I've ever made! I made my own graham cracker crust and used 1/2 c lemon and 1/2 c lime juice. It turned out great. No complaints here.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 26, 2008
This was delicious as well as easy to make!
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Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 24, 2008
Absolutely delicious!! And yes, it's better the second day. 4 eggs, 2 cans of condensed milk, 1/2 cup each of lime juice and lemon juice, 1 teaspoon of lime zest and baked for 25 minutes. Perfect!!
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MWT
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Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 24, 2008
Key Lime Pie is my husband's favorite dessert and he said this was the best he has ever had. My daughters loved it too. This pie was so simple to make it seemed too good to be true. I followed other's advice and used 2 cans of milk (one fat free) and made my own crust with low fat graham crackers and butter. I was able to find the key lime juice in the grocery store where the cocktail mixes were. Thanks for a fantastic recipe! I'll be making it again soon.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
very good!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hanover, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
This is a GREAT recipe for KEY LIME PIE. I highly recommend using the two cans of Sweetened Condensed Milk and the four egg yolks as well. it turns out FANTASTIC! Adding a little bit of light brown sugar to the pie crust will enhance the flavor of the crust a good bit. Forget the white sugar. Enjoy!!
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Photo by RosemaryBaby

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 21, 2008
Delicious. I only gave it four stars b/c like the other reviewers I changed the recipe, so it wasn't the "real recipe." I made the pie with 4 yolks, 2 cans condensed milk, 1/2c fresh lime juice, 1/2c fresh lemon juice, 1tsp grated lime rind, in a pre-made graham cracker crust - baked for 25minutes. It was easy and delicious - not too tart, not too bland. I almost ate two huge pieces in one sitting!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2008
As written, a four star recipe--with the modifications I made, five star. First, I thought this pie deserved a homemade graham cracker crust, which I baked first, then cooled. Thinking this would be a little too eggy with 5 yolks, I used only four--perfect. I also knew the custard could stand a little more tartness, so I added 1-1/2 tsp. of grated lime zest to the filling. Perfect. I baked it at 350 degrees for 15 minutes, then when cooled, topped the pie with 1 cup of sweetened whipped cream. Light and refreshing citrus-y pie, and the perfect complement to a spicy Mexican meal.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 14, 2008
I LOVE this recipe. Instead of using a store-bought pie crust, however, I use 1-1/2 cups crushed gingersnap cookies mixed with 3 tbsp. butter (pressed into a pie tin). You still don't have to bake the crust and it compliments the tart lime custard wonderfully! A keeper! THANKS!
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Photo by Sarah

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA
Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2008
For a smaller pie, I cut the number of eggs to 4, used one can of sweetened condensed milk and used 1/2 cup lime juice and 1/4 cup lemon juice. Nevertheless, as all seem to agree, the recipe revision to 4 eggs, 2 cans of condensed milk and a cup of lime juice was heavenly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 10, 2008
Used 2 cans sweetened condensed milk, 4 egg yolks, and 1c lime juice. Try 1/2 lime 1/2 lemon juice next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 8, 2008
This pie is great! I made the recommended changes (1 cup juice, 2 cans milk, 4 egg yolks). There was enough filling for one pie and six mini-tarts/pies. I also added a raspberry sauce on top (1/2 cup rasberries, 1/4 cup sugar, 1 tsp lemon juice).
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 4, 2008
Excellent! I cut the egg yolks to 3, and it came out perfect!
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