Reviewed: Oct. 27, 2006

This was so good! I only got two pieces before the whole pie was gone. Nice balance of flavors. I would suggest letting the whipped cream freeze before you eat it, less messy and it tastes better that way.

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 9, 2006

Very good, I shared this pie with my family and they loved it. I didn't/wouldn't change anything about it. Thanks!

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Sammie

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 30, 2006

Fantastic. Very cool and light dessert. This is the first time I've made or eaten key lime pie, so I can't compare it to any other recipe, but I would definitely make it again. Also, it should be noted that if you want your whipped cream to taste more like the store-bought kind, you'll need to add some sugar and vanilla to taste.

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KOLBE

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Reviewed: Aug. 29, 2006

A fine recipe, just not my preference... It was fluffy rather than creamy; not as dense and satisfying as I would haved liked, although it had good flavor. I enjoy "liminess," so I added a few drops of lime juice to the whipping cream and garnished w/ lime wedges. It is quite yellow, so if I were to make again I would add a drop or two of green food coloring to enhance the lime illusion!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2006

Loved this! I made it for my dad, who's a huge pie eater and he thought it was terrific! We aren't big on graham cracker crusts, though, so I used a homemade pastry pie shell I prebaked. I used real key limes, and the flavor was excellent! Next time, I may try just using lemons and see how good that turns out.

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donnaduck1

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 2, 2006

Just the recipe I was looking for. The stiff egg whites made it very airy/fluffy, and the taste was true to the key limes.

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aimeeserene

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jun. 26, 2006

Fantastic, stupendous, outrageous, scrumptious! I made this for all my girlfriends. It was a huge success, and I only ate the crumbs. I was unable to get real key lime juice, so I substituted 1/2 lime, 1/2 lemon. It was awesome.

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GRACEABOUNDS

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Reviewed: Jun. 12, 2006

I made this pie for a graduation party and it was a big hit. I followed to recipe exactly except for adding a bit of powdered ginger to the crust and it came out perfectly!

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ellemenohpe

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Reviewed: Jun. 2, 2006

I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of Butter and little extra sugar to the crust mix and it turned out fine! I didnt bother letting it cool in the freezer as long as the recipe suggested. I pulled the finished pie out of the oven, let it cool for about 30min, popped it in the freezer for 1hr, then I topped it w/cool whip and placed it in the fridge and the texture/temp was just right! I will make this again for sure!

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DENIROGIRL

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Reviewed: May 25, 2006

I would have to agree with "Sarah" who reviewed, that it was light and fluffly, and I was in the mood for smooth and silky key lime pie. All the key lime flavors come out but not my favorite recipe. Oh, but I did add a drop of coconut flavoring to my whipped cream and decorated the top. Fun!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 21, 2006

Yummy and limey!

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Anne

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Vail, Colorado, USA

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Reviewed: Apr. 16, 2006

This keylime was awesome. It was light and fluffy - just like I like them. I got raving compliments when I served it at Easter dinner. This one will definitely be made again in our house! The only change I made was the crust - I bought a pre-made pastry crust instead of the graham cracker crust. And I would bake the pie a little longer - it didn't set up quite as well as I would have liked.

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angelaBBf

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2006

I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again.

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Sarah

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Mar. 22, 2006

This was the first Key Lime Pie I've ever made and it was really impressive, if I do say so myself. Those I served it to were quite impressed. Although I'll admit that I skipped making the whip cream and bought a tub of Cool-Whip. It was just easier and fool-proof.

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Lukiesmom

Home Town: Schaumburg, Illinois, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Mar. 17, 2006

This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum

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JILLC123

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Reviewed: Feb. 23, 2006

Good taste for a light dish, but nothing like the real thing

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JOJO

Cooking Level: Intermediate

Home Town: Port Vue, Pennsylvania, USA

Living In: West Mifflin, Pennsylvania, USA

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Reviewed: Feb. 21, 2006

Very easy to make (I substituted a pre-made graham cracker crust and used packaged whipped cream) and tasted so good! Will definitely make again.

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elh1974

Cooking Level: Intermediate

Home Town: Rhodes, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 2006

This recipe is so easy. I made it for my family for the New Year celebration. My daughter-in-law has traveled the world and had key lime pie in many different restaurants and she said my pie was one of the best ones she has had!

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Crevitoon

Cooking Level: Expert

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Reviewed: Dec. 28, 2005

This is the best recipe in the whole wide world... and its fool proof! I use this recipe at least every week!

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JHannah

Cooking Level: Intermediate

Living In: New Denmark, New Brunswick, Canada

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Reviewed: Dec. 14, 2005

This pie is delicious!! I found a bag of key lime pies at the store and squeezed them by hand to get 1/2 cup of juice. I used 3 egg whites instead of 2 and the pie turned out perfectly light and creamy after coming out of the freezer.

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