The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 21, 2009
My first time making key lime pie, this recipe was simple, quick and everyone loved it asking for the recipe! I added my own whipped cream topping and garnished with a wedge of lime. I will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 19, 2009
Awesome recipe. I also used real key lime juice, only used 17 key limes though (i used a hand held lime juicer), 2 cans of low-fat sweetened condensed milk, and graham crackers pie crust from keebler. I didn't really see pin holes so I just took my pie out at 12 minutes, Place the plastic lid that came with the pie crust back on, and left it in the fridge overnight. Pie firmed up really well by morning. Thanks for the awesome recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 18, 2009
Very good. I used regular limes and it turned out great.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 18, 2009
This is a wonderful recipe. One of the best key lime pies I have ever had, and couldn't be easier to make! I used two cans of sweetened condensed milk and followed the recipe as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 17, 2009
Wow! My husband and I just had our first slice of pie and it was great! Incredibly easy to make and delicious. A little sweet for us, so I will just cut our next slices a little smaller to compensate. I will definitely be making this pie again!
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Cooking Level: Expert

Home Town: Mayo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 17, 2009
Holy smokes! this was the easiest thing ever. I don't really used condensed milk much, so I was skeptical when you only bake it for 10 minutes and others claimed it set up. Well it did! So stinkin' easy. Ok, maybe not the squeezing lime part, those little buggers are difficult, kept slipping out of my fingers and knocking me in the face. Like others said, 2 cans milk, 20ish limes. Perfect. Guests loved it!
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HRS
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 17, 2009
I made this today for my work Thanksgiving dinner pie contest and WON! It was a huge hit. I'll be keeping this recipe handy for the next time I have to wow someone :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 11, 2009
It wasn't a bad pie at all, I made totally from scratch including the crust. I think if I make again I will make in the summer, not really a Fall type dessert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 11, 2009
My husband loved this. I used 2-14 oz cans of sweet condensed milk because thats all I had. My husband said just a tad less lime juice so I would recommend 1/2 c. rather than 3/4 c.
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Cooking Level: Expert

Home Town: Parma, Ohio, USA
Living In: Medina, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 11, 2009
Quite good. This is more a pudding/custard texture than a cheesecake texture. My guests quite like it.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 10, 2009
Excellent! Huge contrast between sour and sweet. If using fresh limes be prepared to increase prep time. It takes about 20 limes to get 3/4 cup of juice. In my oven bubbles did not break the surface until after 15 minutes. I used the graham cracker crust II and everyone who had the pie wished for a thicker crust...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 8, 2009
Simply. Flawlessly. Delicious. BTW, I used a shortbread crust as an alternate to the graham cracker crust. Either way, simply, flawlessly, delicious. Indeed.
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Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 7, 2009
I had to come back and write a review on this. Make it. Don't change a thing. I live in Palm Springs, CA and we have 2 wild Mexican lime trees in the back yard. Wow... they are in season now, and I used them for this. Very Easy to make. I followed the recipe exactly and used those Keebler graham cracker crusts on the store shelves which are not refrigerated. I beet and egg and brushed the crust with the egg wash, then backed the crust for 8 min in a 375 oven. Cooled the crust, then added the batter, and baked the pie for 8 min more. I used Cool Whip dolloped on top after it chilled in the fridge for 3 hours... Wow... Thanks! The perfect desert!
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Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 3, 2009
This is the absolute BEST key lime pie I've ever had. It is definitely restaurant quality...maybe even better! It's so easy and quick to make too. I used a store bought graham cracker crust and bought key lime juice. Don't waste your time juicing all those limes!! I baked the pie for around 12-13 minutes and then just popped it in the fridge to cool. My husband (who is a key lime pie afficionado) said it was the best key lime pie he's ever had. Thanks for the recipe!!! We'll be making this often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 31, 2009
Wow this is the most delicious recipe! Creamy, mouth watering and slightly tart. If you have a kitchen aid- I put the final ingredients on medium speed and left for about 4 minutes (darn phone), and it was so fluffy! It had the texture of a light cheesecake. My husband prefered it to the one I made earlier in the week and stirred about 2 minutes.
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Home Town: Columbia, South Carolina, USA
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 31, 2009
Very easy to make, and it came out great! I tried another recipe that didn't set well, but when I took this one out of the oven I knew it was perfect! Homemade crust made all the difference!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 29, 2009
I cannot believe key lime pie is so easy! This is wonderful, my dad goes crazy for it. I usually add some extra juice and zest for a more limey taste. Will be making this often I'm sure!
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Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA
Living In: Upperville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 28, 2009
My sister and I made 10 of these for a big picnic. Within 45 minutes we were totally finished. The pies were finished within 30 minutes though! A great recipe.
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LM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 27, 2009
I'm not the biggest fan of key lime pie so I'm rating this based on my husband who I made the pie for. I followed the recipe exactly and he loved it. It was a pain to squeeze all those tiny limes but he said it was definitely better than before when I made it with the bottled key lime juice.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 25, 2009
This was my first selfmade key lime pie ever. It turned out perfect! All my guest loved this pie - it was practically gone in no time. My mom already ordered one for her birthday ;) As I am from Germany and had to replace some ingredients as they are not available over here: I used persian limes. You need about 5 to get enough juice, but I used the grated rind of 10. As they are sweeter in taste I added a dash of concentrated lime juice (Citrovin) to get a "limier" taste. Finally I replaced the sour cream with - literally - sour cream (I think German sour cream is slightly different from American (less fat)). I topped the pie with a mixture of slightly sweetened whipped cream and crème fraîche (1/4 liter each), stiffened with a little gelatin (2 pieces). This definitely is a keeper!
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