This is a lighter key lime pie, not as dense as most. You basically get all of the flavor without much of the guilt, which is perfect. I'll definitely be making this again! My notes on the recipe: I made some adjustments to the crust as well. I eliminated the sugar, and like other reviewers, I reduced the butter to 4T, or 1/4 cup. For the rest of the recipe, I followed the directions as written, except I added 1 tsp grated lime zest. I allowed the pie to cool for 30 minutes before placing it in the refrigerator for an hour. I then froze the pie for one hour before serving, and the consistency was excellent.
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This is a lighter key lime pie, not as dense as most. You basically get all of the flavor...