This is the "standard" key lime pie recipe from the back of the juice bottle. It is easy and excellent and I've made it many, many times! Last night, I went to the store and bought my pie crust, condensed milk and juice...came home, pre-heated the oven, and opened the fridge only to discover that I only had 1 egg. I was disappointed and wasn't about to got BACK to the store. I almost gave up but discovered a package of low-fat cream cheese and decided to wing it. I combined the can of condensed milk, a little more than 1/2 cup of juice, 1 egg and half the packet of cream cheese...and it worked! It's a much more creamy pie, but very tasty, too...so if you're ever in a egg pinch or prefer a more creamy pie, this might be one solution for you. (p.s. You have to let it cool completely before it sets.)

Nice recipe. Would make it again. I used a cracker base, but not Graham crackers as they are loaded with bad stuff. I used Paul Newman's Arrowroot crackers. I am at a loss to understand the comments that say the texture is grainy. Eggs, milk, limes hardly add up to grainy. Gettting the juice from the lime is as easy as putting the lime in the microwave for a 15 seconds and slicing it open and squeeze. I second the lady that uses the microfile. They are wonderful for any grating - limes, lemons, cheese. Worth every penny you pay for them. My Husband gives this key lime pie 9 out of 10 and he is the expert LOL. Happy Christmas to all.

Pie had nice flavor but texture terrible. I will not make this pie again. It was a disappointment and I made it for Thanksgiving dinner.

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.

My family loved this pie! It was so simple we used around 16 extra small limes and I also added some lime from concentrate (but not enough to affect the flavor of the other limes as the additives in the concentrate tend to make it taste a bit awkward) It took 2 of the limes to get all the lime zest. Very good recipe I already have requests to make this pie again!

Very simple to make, nice texture, very creamy. BUT not enough lime taste for me. I would have liked it a little more tart. Next time I'll add about 3/4 C lime juice.

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.

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.

Beautiful and easy to make. Very rich! Great for the sweettooth.

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.

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.

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!

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!

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.

I fell in love with key lime pie when a friend made me taste his while we were out to eat and needed a recipie. This one is wonderful! Everyone that has tried it absoulutly loves it.

I whipped up this pie this afternoon and served it with whipped cream for dessert. Everyone loved it! It was simple to prepare and nice enough to serve to company.