Reviewed: Oct. 17, 2009

Pretty good! I was dieing for some sweets on a gestational diabetes diet. I ate the whole thing myself :)

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Sep. 26, 2009

I made this for my mother who is on a low-carb diet and loves Key Lime pie. I took others suggestions and omitted 1 pkt of splenda in the crust. The pie tasted like a lime cheesecake to me. My mother said it was not sweet enough for her, which surprised me after everyone said it was too sweet! She also mentioned it a little too thick, but overall a good substitution for those who are craving a Key Lime pie and can't have the carbs. It only made enough crust to cover the bottom of my pie plate and not the sides. Needs some whipped topping on top. I feel other jello flavors would taste just as nice.

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: Aug. 26, 2009

Wonderful recipe idea, however I changed up the recipe just a bit. Instead of regular cream cheese I used cheesecake flavored cream cheese. I also added splenda brown sugar to the crust recipe instead of the regular splenda. I made this using sugar free cherry jello since my husband loves cherries and he LOVED IT! I even topped the pie with sugar free cherry pie filling and it turned out great! The pie consistancy was very light and smooth. (You definitely have to allow the jello to completely dissolve though because it gels quickly and makes chucks.) I will definitely try this recipe with other flavors and the crust recipe is a definite keeper! I plan to try that crust with other no bake pie recipes in the future. Thanks for sharing!

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Lioness357

Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

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Reviewed: Sep. 28, 2008

Great recipe! I would recommend to anyone who is watching the carbs. I did double the crust.

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Karen

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Reviewed: Aug. 30, 2008

Pretty good...nice and tart. Lots of flavor makes up for lack of carbs. Didn't really like the crust. Might make only half so it isn't so thick next time. Will make again!

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Debbie B.

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

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Reviewed: Jun. 26, 2008

Very good recipe (especially when you have forgone sugar for a while and are craving something sweet!) The only problem I found with this one is that it really was too sweet. (That's coming from someone with a sweet-tooth, too!) I could only manage a small slice before the taste just got too overwhelming. I absolutely adored the crust, though! Very good for "low-carbers" to have this basic recipe!

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yummy mummy

Cooking Level: Intermediate

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Reviewed: May 27, 2008

All things considered, I think this turned out very well. You can really only do so much for lo-carb recipe variations though so don't expect perfection.

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Mr. Wilder

Cooking Level: Intermediate

Living In: Garden Valley, Texas, USA

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Reviewed: Apr. 27, 2008

I made this recipe at the same time that I was making real Key Lime Pie for everyone else. I don't like real Key Lime Pie, but this is noting like it. It's nice and sweet with a soft cheesecake-like texture. It was very yummy. I loved the crust. I am going to use that crust more often for other pies that I make. I will also try this pie with different flavors of Jell-o. Don't eat too much of it though. It may be low-carb and that's great, but it's very fatty. Pecans are fatty, so is cream cheese, and heavy cream of course. I just ate a piece and now I'm headed to the Gym.

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Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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Reviewed: Jan. 2, 2007

I wasn't thrilled. Like other reviewers I thought that the lime was overwhelming, and the consistency was just too weird. I may have had my hopes up too high...to be fair, this IS low carb and for someone who needs to give up sugar, this could fill a craving.

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WILLDOOIT

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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Reviewed: Jul. 19, 2006

I have made it both with sweet-n-lo and splenda. It is GOOD either way.

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Little Hooter

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Reviewed: May 6, 2006

After having no sweets for weeks, I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be found. I thought it tasted a bit like a banana split! When a visiting friend brought the lime jello, I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie, but if sugar and flour have been banished from your eating plan, this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.)

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DCSTONE81

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2006

I thought it was just ok. The flavor was decent, but the lime flavor overpowered the coconut extract so I couldn't tell at all that I had put coconut flavoring in it. The pie was also very very dense like cheesecake. It did not have the consistency of actual key lime pie, which was what I was hoping for. Not horrible, but I don't think I'll ever make it again.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 18, 2005

I used vanilla, instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust, so it's thicker. Thanks for the recipe! My low carb husband loved it.

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STEPH61

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Reviewed: Apr. 26, 2005

I found this to be just ok. The cream cheese flavor was overwelming. I enjoyed the crust, but I think it might be better if the crust is baked for a little while to roast the nuts.

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KB82

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Reviewed: Apr. 11, 2005

tasted too tangy. I thought the pie wasnt sweet enough.The crust is better baked with more sweetner

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CHAMNHAOLE2

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Reviewed: Feb. 20, 2005

Great recipe with a few minor changes... added half the amount of jello (too sweet and tangy otherwise) and I used raspberry (my fav.) instead. Wonderful with heavy whipped topping on top... yum!

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PRECIOUS9491

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Houston, Texas, USA

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Reviewed: Feb. 15, 2005

The rating say's it all it is so good. I will try out different flavors. I used vanilla extract in place of the coconut(no one likes cocount).This pie will be a staple in our house.

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CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

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Reviewed: Feb. 7, 2005

This was good for a low carb dessert. I added some whipped heavy cream (0g carbs) on top of each piece, it added little more taste. Next time I'll try cherry jello and have me a "New York cheese cake with cherries"..my favorite!

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MsAmanda79

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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Reviewed: Jan. 30, 2005

Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor!

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FULF

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Reviewed: Nov. 19, 2004

Suggestions, try using one packet of splenda instead of two. Use vanilla extract instead of coconut. I did this and it turned out very well!

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Jo Ann

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Fairhope, Alabama, USA

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Key Lime Pie - Low Carb Version

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