Reviewed: May 3, 2012

I have made this pie a dozen times for more and leftovers are NEVER an issue.

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Reviewer:

Danielle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 22, 2012

I was looking for a "real" key lime pie recipe but baked with all the concern about salmonella. This was perfect.

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Reviewer:

grandkidswanted

Reviewed: Oct. 20, 2011

I made this pie with my oldest son. We made a homemade graham cracker crust, other than that we made no other changes. This turned out pretty good but I think that I like key lime pies made with egg yolks instead of the whole egg. I think the mouth feel is different, it's creamier. There's nothing wrong with this recipe, it's a personal preferance. The kids and I liked it, though. I served it with whipped cream on top. As with most key lime pies, this pie tastes better the longer it sits.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 22, 2011

more like a custard, not creamy

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Reviewer:

trish palmer

Reviewed: Aug. 1, 2011

This is pretty much the same recipe as on the Nellie and Joe's key lime juice, except with the lime rind and it doesn't say graham crust. I thought it was awesome, it deserves 5 stars, but i'm giving it 4 because I didn't use the lime rind like this recipe, as I said, I used the recipe on the bottle of Nellie and Joe's key lime juice. Very yummy! =)

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Reviewer:

Lillypurrs23

Reviewed: Jul. 18, 2011

I love this pie recipe! I use more lime juice then it called for for the tarter flavor. I use a store-bought "shortbread" crust too and it comes out amazing. It is so so easy and I usually always have these ingredients on hand. I serve with homemade whipped cream. This is always a hit!

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Reviewer:

katiekelley78

Reviewed: May 6, 2011

This was really tasty! I subbed a reduced fat graham cracker crust and fat-free sw. condensed milk but it was still delicious and has a lovely texture. Very tangy, but still okay to eat without whipped cream.

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Reviewer:

RustedDesigns.Etsy.com

Reviewed: May 3, 2011

This is the same recipe that Cook's Illustrated uses. For those of you finding it "grainy", MAKE SURE to blend the lime juice with the condensed milk very well BEFORE you add the eggs. Adding the lime juice directly to the eggs in any way will start to "cook" the eggs from so much acid all at once. This happened to me when I was in a rush one time and just dumped the eggs, condensed milk, and lime juice all at once.

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Reviewer:

jamie

Reviewed: Dec. 29, 2010

This was a really quick recipe that turned out really well. Made about 18 tarts instead of a full pie and only baked for 15-20 minutes.

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Reviewer:

Extra Foamy

Cooking Level: Intermediate

Reviewed: Jul. 8, 2010

My first key lime pie! We're newlyweds on a tight budget, so I was looking for a treat that wouldn't break the bank. This was it! Not only was it economical and easy to throw together, it was very tasty. Not as cloyingly sweet as other lime pies I've tasted. I used freshly squeezed regular limes and took the advice to microwave them for a few seconds. Big help! I upped the lime juice to 2/3 of a cup and increased the zest by another half teaspoon. Keeping with thrift, I kept the regular crust which was lovely and not so sweet. Definitely a keeper! Thanks, Carolyn!

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