Reviewed: Mar. 18, 2012

This was really good. I made a shortbread crust, and used all freshly squeezed lime juice... will definitely make again.

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Reviewer:

Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

Reviewed: Feb. 29, 2012

Very light and fluffy, but also rich! Not overly sweet, which is awesome, because a lot of recipes use WAY too much sugar! Very yummy, I'll be making this again! :)

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Reviewer:

his4mylife

Reviewed: Sep. 5, 2011

Didn't love it.

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Katie7mc

Home Town: Daytona Beach, Florida, USA

Living In: Antigua, Sacatepéquez, Guatemala

Reviewed: Jul. 21, 2011

LOVE LOVE LOVE! Simple ingredients, easy directions and delicious results are my favorite kind of recipes! I used all fresh key lime juice, no lemon juice and it came out light, fluffy, sweet and tart. Thanks for sharing!

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Reviewer:

fiore76

Reviewed: Jun. 27, 2011

My experience making this recipe turned into an adventure. I thought that I had a reasonable expectation that I would be able to get 8 tablespoons of juice out of 30 key limes. I prefer Persian limes, believe me. Key limes are a headache. After 40 minutes of cutting, seeding and prodding all the juice I could out of the critters, I only had 4 tablespoons of juice. I had no other source of juice in the house, and time wouldn't permit a trip to the store. So! I decided that I would use some lemon drink powder and water to make up the difference. Well, of course, the water foiled the effect of the condensed milk and juice combination, yielding a watery filling. I decided to add 4 egg yolks, and baked it for about 40 minutes at 350. The pie was just great! Since it was for company, it was a breath holding experience, but turned out nicely. Don't know that I would recommend doing this exactly, but just thought I'd share.

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Reviewer:

Linda Garrett

Cooking Level: Expert

Home Town: San Bernardino, California, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 9, 2011

I thought this was awesome! I used all key lime juice instead of lemon, and left out the unnecessary food coloring. I also whipped 2 cups of cream and after folding in one cup to the mixture, I slathered a coating of the whipped cream over the top of the pie. Then I grated fresh lime zest over the top. Beautiful and delish!!!

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Reviewer:

kendrahr

Reviewed: Apr. 15, 2011

Quick, smooth, delicious! I used all fresh lime juice with a bit of zest and no food coloring and it was excellent. I used fat free sweetened condensed milk and am going to try to make this same basic pie with a lot less calories. As I made it, this pie has a whopping 1900 calories total. But it is absolutely delicious and a very authentic Key Lime Pie.

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Reviewer:

Colleen from Iowa

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 19, 2011

This is simple and delicious! I omitted the food coloring, and it still turned out a lovely pale green color. I also used a graham cracker crust and it was so decadent.

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Reviewer:

maggiejh

Reviewed: Aug. 16, 2010

It was pretty good. It was really easy to make, but I found there was too much lime and lemon juice, if I were to make it again, I would reduce the amount. I didn't use any food colouring, and I had a graham cracker crust. It was good, but a little too sour for me.

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Reviewer:

Sarah

Cooking Level: Intermediate

Reviewed: Jul. 2, 2010

it was indeed an easy recipe especially for me since it was my first try . however , i added the zest of a key lime and of a lemon. when i tasted the batter i could still taste the condensed milk. so i added 4 more tablespoons of key like juice. turned out exactly as i wanted !

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