Reviewed: Oct. 13, 2009

This was my first key lime pie and it was absolutely amazing. The graham cracker crust was so easy. I did as the other reviewers suggested and let the lime filling set for 24 hours in the fridge- WOW was it worth it. Astounding flavour for almost no work at all!

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Wowzers

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Reviewed: Jul. 18, 2009

FANTASTIC! My husband loved The Blonde Giraffe's key lime pie in Key West so I wanted to surprise him with a homemade one. I followed the recipe exactly and it was divine! I made a homemade graham cracker crust because I think they are better. I also doubled the meringue topping because I LOVE MERINGUE. Make this pie...you don't be disappointed! It tasted just like the real thing in Key West. :)

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Jun. 22, 2009

This is an extremely flavourful pie! I used the full amount of lime juice called for and it set up beatifully in about an hour in the fridge. I didn't like the yellow-ish colour of the pie due to the eggs so I added a couple teeny drops of green food colouring to get the desired mint green shade (see my photo), I also used an OREO Cookie Crumb crust and although you would think an odd combination - it tasted fantastic! Citrus and Chocolate do go well together! Definitely a keeper of a recipe! I also only used 2 egg whites for the merengue as I don't like a ton of the stuff on my pies, I left a border of about an inch all the way around so you could see the pretty green colour contrasting with the Oreo Cookie crust. Thanks for the recipe! :) Very east to do and very pretty to look at!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Jun. 9, 2009

This was very good. It set fine for me, but I cooked it a little longer than suggested and let it refrigerate for a few hours before I cut it. Next time I would use a little less juice. It was a little tart for my taste, but otherwise very good.

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Jessica

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Reviewed: Apr. 25, 2009

This pie didn't set at all. I left it in the frig for a couple of hours and when I cut inot it it was just a mushy mess. I ended up throwing it away.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Mar. 10, 2009

Definitely let the pie set up overnight, and do not use less lime juice. Excellent pie!

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Mar. 9, 2009

Wonderful! I used a little more lime juice and made sure it was in refrigerator well before serving so it had time to set. Zest made it pretty and taste better. Used 5 egg whites.

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Miss1977

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 22, 2009

This was good. The 2 egg meringue was a little skimpy. I will use more egg whites next time

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Joyousblue

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 30, 2008

I love this recipe and make it yearly, if not more frequently.

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greenbee

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Reviewed: Oct. 3, 2008

This was a HIT with the Family. They loved it.

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debram

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Aug. 17, 2008

This pie was very quick and easy to make, but guests and I found it to be a bit too bitter. The zest gave just a little too much bite. I would make it again, but decrease the amount of lime zest used.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jul. 19, 2008

This pie was easy to make and came out great. I used fresh key limes that I squeezed the juice from but had to use a little lemon juice to get 1/2 cup of juice. It was a little sweet but was still good. I will make this again.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

this was very easy to make and the whole pie was served immediately. the only problem i had with it was the sweetness was powerful, but the positive side was the lime flavour was fantastice not to tart. highly recommened for those who love very sweet and little tart pies.

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SYLVIETOROK-NAGY

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jun. 30, 2008

I have never had key lime pie so when my husband requested it I didn't know what to expect. This is amazing, so easy and so creamy and wonderful. Its a new favorite summer dessert.

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spicychika

Cooking Level: Intermediate

Living In: Dallas, Georgia, USA

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Reviewed: Apr. 27, 2008

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust, and then chilled it in the freezer after baking it. To prevent runny or juicy filling, I chilled the lime juice, condensed milk and eggs, so my lime mixture was cold, and poured into the cold piecrust, then put in the fridge. It set up very well after about one hour, but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe, so I used seven egg whites.) After baking the meringe, I again chilled the pie for two hours. When sliced, it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored, I could taste the sweet condensed milk. But I will make this again!

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flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Dana Point, California, USA

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Reviewed: Apr. 27, 2008

I had never had Key Lime Pie before. Then I went to Key West and everyone said to get some real Key Lime juice. So I did. Everyone bugged me to make the pies when I got home and I did. I tasted it and decided that I do not like Key Lime Pie that much. It's just not for me. However, I gave this recipe 5 stars because everyone else loved it. They raved about it. They said it was the best Key Lime Pie they ever had. So it must be pretty darn good to Key Lime Pie lovers.

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Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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Reviewed: Apr. 12, 2008

I was not happy with how it set or rather, didn't set. When I tried to put the meringue on I was dealing with a puddle.

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geminifem

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Mar. 22, 2008

Better than the recipe from the back of a Key West Key Lime Pie Co. lime juice bottle I bought in, you guessed it, Key West. But still wasn't as good as the pie I had there... Anyways, I added some zest to make it less sweet but my husband said it made it a little bitter. Just a preference thing, I guess.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 17, 2008

This is now my staple Key Lime Pie recipe. It is SO good! I made it to bring to a dinner party and it was a huge hit. In order to cover the top of the pie, I ended up having to double the amount of meringue. I also let it set in the fridge for 2 hours instead of just 1 and didn't have any trouble with it being too runny. It is fantastic!

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COURTJK

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Reviewed: Jan. 23, 2008

Well, i cut a piece out to try and make all the juice come out and now i have a pie tin full of juice!! The pie is a little firmer, but it's all juicy! It still tastes delicious, but i think i may have to use only 1/3 cup juice next time. I don't want to skimp on the lime flavor so i think i may double the lime zest. I don't know if i did anything wrong with this recipe but i followed all of the directions! It looks like other people are having the same problems with this recipe. Still yummy though!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Key Lime Pie IX

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