Key Lime Cream Pie

In my honest opinion - the recipe deserves 5 stars for it's simplicty and the the fact that it can be made so quickly... but for taste and texture it's an average 3 star rating. It's just the right amount of tartness using 1/2 cup, but if you're looking for a more intense lime taste you can you might try using 3/4 cup instead. I used fresh key limes (if you don't have a garlic press to juice the limes, the next best way to juice them would be to cut them in half and score the halves - take a teaspoon and insert it into the scored half and twist the teaspoon as you squeeze the lime - this helps ensure you get all the juice possible) - just run the juice through a fine mesh drainer to remove seeds and any pulp. As one reviewer mentioned, the texture is a little bit grainy- most people wouldn't notice it, hence another reviewer disagreeing and noting it was smooth and creamy. I could tell it slightly off in the texture, but it doesn't affect the flavor. I used a graham cracker crust (store bought because I was all out of graham crackers)... I prefer a graham cracker crust versus a regular pie crust for this particular pie. However, if you do use a graham cracker crust the upper part of the crust will overcook due to the length of time and temperature the pie must cook for.

Having tried Key Lime Pie for the first time in Florida recently, I guess you could say I am hooked. I thought I would try to make it for Easter dessert for a change of pace. I am glad I did. This pie was EXTREMELY YUMMY! Definitely a keeper. Thanks Carolyn!

I had great hopes for this recipe after reading the reviews and seeing how simple it was to prepare. Alas, the texture was not to our liking. It kind of reminded me of a grainy cheesecake. I'm in search of a creamy, light key lime pie and this wasn't it.

Delicious! I made this last weekend while my sister-in-law visited. She said that it was a very good key lime pie (I had never had it before). The texture was good--I did use my new microplane grater for the lime rind. I found it VERY tart (as I am told key lime pies are supposed to be), so I made a slightly sweetened sour cream topping and offered sliced macerated strawberries for options. Surprisingly wonderful given the small amount of effort required. Thanks so much for sharing!

A most refreshing dessert. My daughter first made this with regular lime juice, the next time we used key lime juice, either way, it is great. A wonderful summer dessert recipe. Thanks!

I made this pie in my families "oil-crust" pie crust...which is quite yummy. The pie's consistency was perfect, and the flavor was good...I was 1/8 c. short on my fresh key lime juice, so I filled in with Rose's sweetened lime juice from the 'bar stock'. I would add a tiny drop of green food coloring, just so folks stop asking you if it's lemon or lime. I plan on entering this in an upcoming contest...VERY GOOD RECIPE...QUICK AND EASY.

This is one of the best Key Lime pies I have had. It was a huge hit at a recent party. And it is unbelievably simple. Definitely worth a try.

The flavor was good but the texture was not. It was curdled and lumpy; not creamy and smooth as I remember key lime pie being. I will try another recipe on this site. Thanks.

This pie was quick and easy and my family loved it. I looked for a recipe that was baked, I didn't like the fact that some of the others had raw eggs. I found that it was smooth and creamy, not grainy as another reviewer said.

There are so many key lime recipes on the site and I am glad I decided on this one...the consistency was perfect...this was a big hit with my key lime loving friends.