The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2007
This pie works beautifully exactly as written IF you give it ample time to chill before serving. I make my own pie crust, 1 1/2 recipes of graham cracker crust to make the crust a little more substantial and to make the flavor hold up against the strong lime flavor. PERFECTION!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 29, 2007
Amazing key lime pie! The consistency and flavor was dead on! I did make some adjustments to the cooling time. I let it sit in the fridge for 2 hours before I added the merengue and baked it. Then I let it sit overnight in the fridge before it was served. The lime filling was not runny at all, and it was the perfect consistency! I also made my own pie crust. Just followed the instructions on the back of the Honey Maid Graham Cracker Crumbs box and let the crust cool in the fridge for about a half hour before I filled it. It was DELICIOUS!
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Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA
Living In: Marlton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 15, 2007
Fabulous key lime flavor. Worth all the easy effort!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 11, 2007
This was a wonderful recipe. The first time I tried it, it didn't set very well at first. However, after being in the refrigerator all night, it held up well. The next time, I used only 1/3 cup of lime juice, and my husband said he liked it with more lime juice. Next time, we will up the lime juice and just let it set in the fridge for longer. The meringue recipe listed here did not work very well for me, so I used Meringue II from this site, which came out beautifully. Will definitely make this pie again using the meringue II recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 26, 2007
Spectacular recipe, one of the best I've tried! As for not setting firmly ^, I suggest leaving it in the freezer for 30 minutes-1 hour before serving. Cutting the lime juice is the obvious solution, but in my experience it comes out with too little lime flavor and simply tastes bad.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 24, 2007
Firstly, I made it with the full half cup of key lime juice. It set beautifully. Though it did not have a strong tangy taste like I would have liked (too sweet), next time I will add more zest. I did not make the meringue and instead covered it with fresh whipped cream (not the cool whip stuff) mixed with more zest.
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Cooking Level: Professional

Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 8, 2007
This was the perfect key lime pie! My DH raved about this and gave it 5 stars. He said this was just like the key lime pie his mom used to make for him growing up in St Croix. I used Mexican key limes for this and doubled the filling, so I used about 2/3 a small bag of limes. It was a little tedious juicing all those itty bitty limes by hand, but oh, this was so worth it. To hear my DH and son rave about this was worth it. It was the perfect blend of tart and sweet, not one or the other. I used dried lemon peel in the spice jar instead of lime peel. ( A lot easier and you couldn't even tell it was there) I did cook this for approx. 25 minutes (until it was set) at 325 F. Thanks, Barbara, in my husbands words, this pie is awesome! I think he said that about 7 times while eating it.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 28, 2007
I first tried key lime pie two months ago in Honolulu and loved it. I saw this recipe while we in Honolulu and purchased the Graham crackers and the key lime juice. I made this key lime pie yesterday for guests. As suggested by a few of the other reviewers, I reduced the key lime juice to 1/3 of a cup. The pie turned out really well and was a big hit last night. The recipe was simple to follow and the pie looked and tasted great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 16, 2007
the meringue needs less sugar and it wasnt that great it didnt come out that firm at all. and i even cooked it twice as long. it was good but it didnt taste home made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 27, 2007
This is one of the best recipes I have found. I do change it by using Lemon Juice and Lemon Zest, and by adding 1 t. of cream of tarter to the meringue. Excellent!!! Extremely Rich!
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Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA
Living In: Wallingford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 19, 2006
I made one change, using ginger biscuits in the base instead of Graham crackers, ginger goes really well with lime. The lime layer set really well and the topping loked so good my husband thought it was shop bought.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 16, 2006
I read the reviews and used less lime juice. It was great, but i suggest you let pie cool for about 2-3 hours before making the meringue and then cool overnight. That is the best way to get the pie to gel completely. Overall, great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 1, 2006
This is a great recipe! I did cut back the lime juice to 1/3 cup. A friend of mine thought I bought this at a bakery!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 24, 2006
This was a GREAT recipe. I cut back on the lime juice to 1/3 cup. My only suggestion is to let it cool after cooking for at least 3 hours. This will let it really set up well, and give it enough time to chill all the way through. I served it a little prematurely, and it got runnier faster. It was even better the second day. Everyone thought I was a master chef!
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 11, 2006
I thought this recipe was excellent. I followed the directions exactly and it turned out perfect. Thank you.
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Cooking Level: Expert

Home Town: Mound, Minnesota, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 21, 2006
I made this recipe for my neighbor and he shared it with a friend. The friend actually bought the ingredients for me to make one for him. I did adjust the lime juice a little.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 19, 2005
a little runny I put it in the freezer though for an hour or two after cutting a slice out.. The extra juice came out onto the pan and it became stiff afterwards. made it with lime and lemon juice which were great together.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 8, 2005
After I made this pie, I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good, and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 6, 2005
Mine also didn't set very well. Wish I had read the reviews and reduced the lime juice.
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 6, 2004
i thought this was a great pie. not too tart or too sweet. it also works equally as well substituting lemon for the lime.
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