Reviewed: Oct. 20, 2009

This pie was really really good. I made it as my husbands birthday cake and thankfully I made 2 (doubled the recipe) because he ate a whole one himself in just over a day. And he is not a big eater usually. Key lime is his favorite and he REALLY really liked this pie. I liked the fact that it was baked just a little. I know the eggs supposedly cook in citric acid but I still feel better cooking even if it is only for 15 minutes. The pie set beautifully and looks beautiful. I added 1 drop of green food coloring just to push the color from yellow to green. I also added the zest of one lime and I could not find my cream of tartar so I omitted it.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 19, 2009

This got rave reviews at our house! We were given a basket of key limes so I was able to use fresh squeezed lime juice. I cut a corner by using a pre-made graham cracker crust. I'm sure homemade would be better but the filling was so good it made up for it. I had to bake it a little longer than called for to get it to set up. I pulled it out of the freezer while we ate dinner and it was perfect to cut for dessert.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 26, 2009

This pie was so easy to make and very light and creamy! It took about an extra 10 mins to cook, but yummy!

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LEEMY298

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Reviewed: Jun. 20, 2009

This is a great recipe. The filling is wonderful, light, creamy, and full of limey goodness. It took about twice as long to bake though.

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myrgd

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

I used bottled lime juice and pressed the graham crumb crust only into the bottom of my pie dish to save time. Everyone loved it, I'd definitely make this again.

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CHERYLASTRA

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 26, 2009

My husband loves key lime pie so I found this recipe to make for his birthday. It turned out perfect. I didn't use fresh squeezed juice, rather, bottled juice from the produce section call Sicilia Key Lime Juice (plastic lime bottle). I found it plenty limey and delicious, though I've never had key lime pie before so I am not an expert on these matters. The husband won't eat whipped cream so I skipped that and just used reddi-whip on mine and I thought it complemented the tartness well. I served my husband's w/ just blueberries. The only issue I had was that the crust stuck to the pie plate and it was very difficult to get a slice out in one piece. I had used pam, tho the recipe didn't say to, so maybe that was the problem? I'll make this again.

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lpritchett

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Reviewed: May 18, 2009

This was the first key lime pie I ever made, and it turned out so easy and delicious. In fact, one of my good friends said it was the best key lime pie he's ever had! Whipping the cream for the topping was easy with my stand mixer, but boy did my fingers hurt after squeezing all those key limes. :-)

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WillMetz

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Reviewed: May 13, 2009

I've made a key lime pie before and it was too dense for my liking so I knew I'd probably like this fluffier recipe. It tasted a little too sour when I chilled it in the fridge overnight after baking. But after freezing it the next night, it was perfect! I also added some coconut cream to the whipped cream on top and it complemented the lime flavor nicely. I'll definitely make this again and again!

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zephyrgale

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Reviewed: Apr. 18, 2009

Oh My! Oh My! SoooGoood!!!! So Easy!!! I'm not much of a pie maker but I had several limes I didn't want to waste so I found this recipe, had all the ingredients in the pantry and I'm so glad I made it. The only thing I did was also add the zest of 1 lime with the lime juice.

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Feb. 24, 2009

a little sweet for me, also should use whipped cream instead of going through the trouble of the whipping cream

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cloud9brenda

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Reviewed: Feb. 1, 2009

I used low-fat ingredients for this pie (despite reading a couple of comments that warned not to) and I thought it worked out wonderfully. Fat-free sweetened condensed milk, low-fat butter and reduced fat graham crackers. Still a great consistency and a good flavor (use freshly squeezed limes) and makes this desert pretty reasonable in terms of fat/calories.

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MIN_SEDAI

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Reviewed: Jan. 15, 2009

Wow! Ive tried almost all the key lime recipes on this site and this one by far is the best!!! I followed the directions exactly and also added some key lime zest to the mixture. Also, in a regular pie shell comes out great as the graham cracker shell. Thanks so much for a wonderful recipe.

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Heather R.

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 29, 2008

This was a wonderful reminder of summer days when we ran into a winter sale on limes and decided to make a pie! We used a frozen pie shell (precooked it as we would have with a cream pie) instead of the graham cracker crust. We used a bit of corn starch instead of the cream of tarter. Also, we kept it in the oven until the crust edges were brown. We did pop it in the freezer, but couldn't wait the full 4 hours. It was absolutely delicious!

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gourmet wannabes

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Yakima, Washington, USA

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Reviewed: Dec. 27, 2008

This is the first time that I have ever made a pie (outside of a cooking class), and it turned out GREAT! Now, I had only ever had key lime pie once before, but this turned out WAY better! DEFINETLY try this!!!!!!!

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Elizabeth Cramer

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

It needs more lime juice but a great, fast, simple recipe. Thanks for sharing!!!

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mo3shorty

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

This is probably one of the best key lime pies I have ever had. I used fresh key limes and if you can find them, I would highly recommend using them even though they take a while to squeeze. It was a huge hit at my house!

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Anna Lynn

Cooking Level: Beginning

Home Town: Bonita Springs, Florida, USA

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Reviewed: Jul. 27, 2008

I made this pie. It was just a little to sweet for my tastes.Not quite what I wanted.

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lobos

Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA

Living In: Centralia, Illinois, USA

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Reviewed: Jul. 11, 2008

I have been looking for this recipe for a long time. Great taste and just the right amount of tartness. Very easy to make. I guided my 10 yr old granddaughter in making it with very little help. Best without the whip cream to enjoy the key lime flavor.

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W Lamoreaux

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Reviewed: Jul. 5, 2008

I've made this recipe several times now and EVERYONE loves it. I've even had debates with people from Florida and Key West on how this recipe rates with "real" Key Lime Pie from Key West. I think this pie comes out lighter, in comparison, and personally I think it is better than the other "custard-like" Key Lime Pies I've had. It is simple and comes out fantastic every time. Served cold or frozen is the best! I find making the graham cracker crust makes the pie even that much better than the store bought pie crusts. This recipe helped snag my current boyfriend (he's from Florida :)

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amynu

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Reviewed: Jul. 5, 2008

This pie was wonderful!!! Key lime pie is my favorite pie but I had never made one from scratch. The recipe was easy and it tasted out of this world. Everyone said how refreshing it was. I followed the recipe exactly and everyone couldn't believe this was the first time I had ever made a key lime pie!! Thanks for a wonderful recipe.

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nickyp

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Jefferson, Wisconsin, USA

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