Reviewed: Jul. 17, 2009

I've traveled to the Keys many times just to have Key lime pie. Had a recipe many years ago from a dear friend of mine that lived in Key West. This recipe was the bomb, It was better than I have ever had.Wouldn't change a thing.

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PAUL B

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Reviewed: Jan. 26, 2009

It was good, but I was looking for more of a New York cheesecake texture.

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healthydarkchocolate

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Reviewed: Jan. 2, 2009

My family went nuts for this saying this was the best Key Lime Pie they ever ate. I used Fat Free products for everything I could find and they could not tell the difference.

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Pattie B

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Reviewed: Oct. 19, 2008

Well this recipe created the foundation for what I found to be the best key lime pie recipe. I also thought the orignal recipe didn't set up well (but we did love it) and I thought the topping was missing something.. I tweaked this just a bit and added one packet of unflavorerd gelatin to the lime juice and let it sit for a few mins (maybe 10) stuck it in the microwave for just a bit and added that last during the mixing phase. I also changed the topping which I must say was much better (we thought) we omitted the vanilla altogether and whipped about half a cup of heavy cream until we got peaks added the powdered sugar and then I added half cup of SOUR CREAM and spread this over about 30 mins after pie was chilled.. Pie was perfectly set after 2 hours. This second pie was DIVINE it was a little less tart than some but my offical recipe for Key lime pie now thanks..

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LeAnn

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Reviewed: Sep. 28, 2008

I've yet to meet a person who doesn't like this recipe. I've been making it for like ever now, and it's always something that is looked forward to. And when it's done... man, you'd never see a more depressed house then ours, lol.

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Chin-Chin

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 27, 2008

This recipe is awesome! My entire family absolutely loved it!

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Ashley

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Reviewed: Aug. 24, 2008

As per other comments on this making enough for two pies, I halved the recipe and it was the perfect amt for one pre-made 9" graham cracker crust. I loved the smooth creamy texture of the pie and it seemed to taste even better a day or two after I made it. It didn't set as thick as I had hoped it would, but I will definitely make it again! My usual recipe calls for eggs and a meringue top which I really like, but this recipe definitely gives it a run for its money!!

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Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 4, 2008

My hubby is from florida and keylime pie is his favorite so i tried this recipes HE LOOOVED IT! I have made it quite a bit and evryone loves it. I did make a few minor changes we like it more tart so instead of just the keylimes (which i squeezed fresh mysself!) i added more lime zest and made it a little pulpy and added about 1/2 of reg lime juice. All and all this recipe was great! THANK YOU!

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mandibear

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Ogden, Utah, USA

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Reviewed: May 12, 2008

The only reason I give this three stars instead of five is not because of the flavor, but because of the recipe. I always end up with enough filling and topping for two pies. Also, I don't know what all the straining for the topping is about- I've never had any liquid come out of the whipping, whether I put it in a sieve or not. I really like the flavor, but I agree with whomever else said this is more like a key lime cheesecake- the filling is very creamy and cream cheesy.

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Jennifer W

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

I love Key Lime Pie and I was looking for an easy no bake recipe and this is it!!! Although the filling seems to be enough for two pies. I increased the juice to 1 full cup and used 2 tsp. of zest. For the topping I mixed frozen whipped topping (8 ounces) with 1 brick of cream cheese, 1/4 cup white sugar (was out of powdered sugar), and 1 tsp. lime zest. This also made enough for two pies. So, after pouring the filling into the crust and spreading the topping on, just pop it in the freezer for a couple of hours to firm up. Delicious; make sure you cut small pieces because this is definitely fattening. Oh well still good if not good-for-you!!!!

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Oct. 14, 2007

This was really delicous - made as directed. I should have added a little more lime juice as it was more creamy than lime. Made with Graham Cracker Crust I from this site which i think made the pie!

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Aug. 5, 2007

LOVE IT!! So yummy. I used nellies & Joe's key lime juice. I added alittle creamy cool whip to the mix, which I also topped it with. I thought the mix might need a little thickening. I used a extra large size graham cracker crust, it really fillled it high. The Next time I halfed the recipe, use a normal size shortbread crust and it was just as good and filled it perfect. So easy and yummy. The lime zest really adds to the pie. I didn't have a zester so I peeled some and chopped it.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

Wow!!! Great pie! Of course I used almost a cup of regular lime juice!! I will add more zest next time. Rich and creamy. I might even used a few ounces less of milk....hmmm good thought... I like a very strong lime flavor...also added 1/2 tsp of zest to whip topping! Delicious!!!

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Holly

Cooking Level: Intermediate

Home Town: Fort Stewart, Georgia, USA

Living In: Wilson, North Carolina, USA

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Reviewed: Jun. 21, 2007

excellent but the calories!!!

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Tammy W.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Rockton, Illinois, USA

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Reviewed: Jun. 20, 2007

On our last vacation to Florida, my husband and I tried Key Lime Pie at almost every restaurant we went to. I made this last night as a special treat. While it wasn't as good as our favorite in Florida, it was still great. I used fat free sweetened condensed milk. I, also, used bottled key lime juice, so I did not have any zest. I did not make the topping. I used whipped topping as others have done. This was so simple to make. Next time, I may try low fat or fat free cream cheese and make my own graham cracker crust. Thanks!

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Jun. 5, 2007

The BEST! My boyfriend LOVED it! It was great frozen too!

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Medic's Wife

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Mar. 31, 2007

I can't believe I made something that tastes this amazing! I am a key lime pie aficianado, and this way the best I've ever had. And not too sweet! Very tart and delicious. I'm not sure what others are finding too sweet- it was PERFECT and I can't wait to make it again!

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jessmatt99

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 25, 2007

I made this for my husband as he loves key lime pie. It was fairly easy except it took a while to juice the limes - that's the reason for the 4 stars. I had to use regular limes as key limes are not easy to find in my area. It turned out very tasty.

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CHASSIS

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Reviewed: Feb. 4, 2007

My husband calls me sugar-addict but even for me this pie was too sweet! I like Key Lime pie and usually I have it at restaurants but I'd never tried to make it by myself. This was the first time for me to make Key Lime pie so I was looking for a recipe which seemed very good. I tried this recipe because this has cream cheese which I like. I found a recipe which has sour cream, or doesn't have either. I still don't know which one is the genuine Key Lime pie recipe... But at least I knew every recipe has condensed milk which probably makes the pie very sweet. I wonder what happens if I use half condensed milk and half evaporated milk. Anyways, overall the taste was not very bad but it was just too sweet for me.

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AQUARIUS

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 13, 2006

Being a native Floridian, this really is the best I've had in a very, very long time. The only change I made was that I added a topping made from mixing cream cheese, cool whip and a little sugar. I spread this on after I let the pie chill overnight, just before serving. It was awesome. Reminded me of a key lime pie I had in Cedar Key once. Very good recipe...thanks for it!

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