Reviewed: Sep. 12, 2009

Love this pie! Easy to make and tastes great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maggie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

Wow tastes great and easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

annette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

This is a wonderful, easy pie! I followed recipe exactly. Nice, tart, lime flavor. It's creamy & especially good the next day. I have no need to search further. Thanks for sharing, Carolyn.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

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.)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bea98

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Beaver, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2006

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lucky22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHINALADY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2006

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.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Serena

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2005

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rasta84

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2005

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BILLIEBCC

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2005

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LISA B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2005

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LISAC13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2005

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!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KELEKITCHEN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2005

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2005

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marieska

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2004

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MELISAWARREN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2002

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

JAJAJOJO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2002

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

CRMCCLAINE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2001

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2001

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FRAZZLE61

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2000

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!

Was this review helpful? [ YES ]
8 users found this review helpful