The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 3, 2012
I have made this pie a dozen times for more and leftovers are NEVER an issue.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 22, 2011
more like a custard, not creamy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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