Reviewed: May 11, 2012

I was devastated when I lost my recipe for key lime because I never thought I would find one the same, turns out I could. Very good, very traditional.

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Reviewer:

stacyrenee

Cooking Level: Professional

Living In: Sonora, California, USA

Reviewed: Mar. 13, 2012

I have low baking and cooking skills. I am very pleased, no...tickled with how my pie turned out! I will make it again, and again as key lime pie is my absolute favorite! I will say that next time I will skip the meringue altogether; I'm just not a fan of meringue. I allowed the pie to chill for 3 to 5 hours before baking it with the meringue and then another 3 to 5 before eating it. Cutting it straight from the fridge, it was a tad running. I think it may set better overnight.

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Reviewer:

Proof

Reviewed: Oct. 21, 2011

My wife made this and it was FANTASTIC!

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Reviewer:

Josh Redfield

Cooking Level: Intermediate

Living In: West Plains, Missouri, USA

Reviewed: Oct. 20, 2011

Great recipe, i was looking for a more tart one and this is it. I don't want a rich overly sweet key lime pie. The meringue was easy--- i used egg whites at room temp with a mixer and a 1/2 teaspoon of white vinegar in place of cream of tartar (internet recommendation), got good peaks, came out great. thanks!

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Reviewer:

bulldogamd

Reviewed: Sep. 20, 2011

This pie is delicious. I'm in agreement with the other reviewers who recommend slightly reducing the amount of lime juice to firm up the filling and reduce the amount of juice that leaks out when you slice the pie. I also recommend chilling the pie overnight--the flavors were better the second day. One more change, suggested by another reviewer--I used the Meringue II recipe on this website for the meringue portion of the recipe-probably the most fool-proof meringue recipe out there!

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Reviewer:

redd1234

Reviewed: Aug. 18, 2011

Wow...really simple to make and so delicious! The sweet and sour flavors are well balanced and the light merengue on top is the best!! I made mine with a homemade, flaky crust since I didn't have graham crackers and it's still delicious. Will be making again and again!

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Reviewer:

mgsilvis

Reviewed: Jun. 23, 2011

I followed the recipe very closely and it tasted good, but the meringue broke up a little bit and there was still liquid comming out of the filling when I cut it after chilled overnight. I am affraid even the 20 minutes I baked it is a short time. Maybe I can do it better next time.

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Reviewer:

ricfera

Cooking Level: Intermediate

Living In: Lawrenceville, Georgia, USA

Reviewed: Mar. 27, 2011

never made key lime pie before - I followed the review that said to use only 1/3 cup of lime juice - it was delicious- everyone enjoyed it :-)

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Reviewer:

splsangel

Reviewed: Mar. 20, 2011

Excellant flavor and consistency. Not too tart and not too sweet. I made a 9" pie without the meringue. I used 3 egg yolks instead of 2 yolks and a whole egg. I may double the filling next time to get a thicker higher pie since I do not make the meringue. Hubby loved it too!

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Reviewer:

Linda (LMT)

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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Mar. 8, 2011

First, this is KEY LIME pie. KEY LIMES are critical to making it authentic (not regular limes, lemons, or calamansi). This recipe works perfectly for anyone with moderate baking skills. Just be sure to blend the ingredients sufficiently and it should work like a charm. I do use an extra egg white or two (depending on size) plus 1/2 tsp of cream of tartar for a higher, stiffer meringue, but that is just my preference. For those who have had trouble with setting, try cooking the pie for 15 minutes prior to adding meringue OR add 1/2 to 1 tsp of corn starch to the mixture. I'd also only recommend a homemade graham cracker crust or thin, flaky pastry shell (pre-baked 20 minutes with foil around edges). It seems worth the effort for the authentic, homemade taste. I've had nothing but compliments and requests for the recipe whenever anyone has tasted it. If anyone doesn't like the tartness or sweetness, this pie may just not be for you. It IS the real deal and should not be altered.

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