Reviewed: Sep. 15, 2009

Wonderful! I have made this several times and love it. I never add the zest, it tastes great without it. I add green food coloring just because I like it to be pale green. Homemade graham cracker crust and homemade whip cream make it the best! I even made individual cupcake size pies for a bridal shower and several people asked which bakery they came from.

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Postjill

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Reviewed: Sep. 14, 2009

TARTY AND EASY! I was a little suspicious that such a simple recipe could be any good, but this is a very good pie. I used bottled key lime juice to save time, but I made my own graham cracker crust and the finished pie was chilling in about 40 minutes. A little whip cream compliments and cuts the tartness of the lime. Don't neglect the lime zest! Those little green bits floating in the filling are what separates the store bought from the homemade.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 14, 2009

This pie is fantastic!! Easy to make and delicious!! However, I did have to bake the pie a little longer in order to see the little bubbles form on the top....about 20 minutes. But still, a fabulous recipe. Well done!!!

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Sep. 14, 2009

This is a great recipe- I cannot believe how easy it is. I used one can of nonfat condensed milk and one with full fat and then nonfat sour cream and it was still delicious. Mine did take a lot longer than 8 minutes to bake though- probably more like 20.

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ajbauer29

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 9, 2009

I chose this recipe because someone said they used it based on all the reviews and they were glad they did. That was enough for me to choose this one...and I'm glad I did! It's very easy and VERY good! I used the 2 cans of sweetened condensed milk and the 3/4 cup of lime juice combo and it worked perfect. After baking in the oven for 8-10 minutes and if you look closely you can see the tiny bubbles... and two hours in the fridge - then it was gone in minutes!

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kdb

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Reviewed: Sep. 9, 2009

I this pie is very simple and delicious. I made it for a party and it was a hit.I Will make it again and again. Pass it over to my aunt.

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mary

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Reviewed: Sep. 8, 2009

WONDERFUL!!

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2jacks

Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

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Reviewed: Sep. 7, 2009

I have worked in some excellent fine dining restaurants that served key lime pie and I would say that this is the best that I have had. Please note that I am originally from the south and this is a must have recipe for everyone in the south.....ok and the north too!

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Cliff

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Reviewed: Sep. 7, 2009

Absolutely the best Key Lime pie recipe I've ever tried. Easy, simple and delish! I did use regular Mexican limes though and I had to bake mine about 15 mins before the bubbles formed. It was perfect though - great consistency! You can't go wrong with this one!!

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lovetocook

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 5, 2009

Doubled recipe without any problems. Received many compliments. Fantastic recipe!

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SHUGGIEBEAR

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 3, 2009

A little too sweet for my taste but still very good.

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JESSICA218

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Canton, Michigan, USA

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Reviewed: Sep. 1, 2009

Perfect! Restaurant Quality!!

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CrazyMom5

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Reviewed: Sep. 1, 2009

This was my first attempt at making Key Lime Pie and it turned out to be a huge success. I garnished with whip cream and lime slices, not only beautiful, but very tasty!

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Dionne333

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Reviewed: Sep. 1, 2009

A Key Lime-loving friend whose b-day I made this for said it was the best Key Lime Pie he'd ever had. (Yeah!) Makes a generous amount of fillng for a 9" pie shell, so you could probably use a larger pie plate if desired. I had to bake it for 12 mins; could've just been my oven, but be prepared. Beautiful with whipped cream and a lime garnish!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 1, 2009

This was my first pie ever and it turned out wonderful. Everyone complimented me and I am ready to make more. Thanks for the great and easy recipe.

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IRADEE8U

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Reviewed: Aug. 31, 2009

This is a great recipe, if you're looking for a creamy, rich key lime pie (that would be me)! :) It almost has the consistency of a cheesecake, and I had several people ask if it contained cheese. I used this recipe to make a dozen mini pies in my cupcake pan, and therefore made a homemade graham cracker crust (Graham Cracker Crust II on this site, is an excellent pair up)! For "mini pies", I baked for 15 minutes at 350 F (or even 325 - my oven runs hotter than it states). I had a slight problem removing them from the cupcake pan (even after chilling overnight), but that is no fault of this recipe. I should have pre-baked the crust to harden more, and I should have also used paper liners. This is such a simple recipe (albeit, juicing the limes is a bit painful), it's worth it. :) I used regular limes, and only had enough to make 1/2 cup, so made sure to zest all 4 limes I had. Great, strong lime flavor. Easy peasy!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 29, 2009

I made this pie last minute for a friends birthday. Not only did it taste amazing... I loved being able to say it was home made. It is his favorite dessert, so his criticism would be precise, and he said it came out great! "Reaarry wooood" he said with his mouth full. My boyfriend, birthday boy, and I each had one piece. Birthday boy took the left over 5 pieces home with him last night, and I just received a text that he finished the pie off! This recipe was simple and it's really worth the 5 minutes it takes to whip up the batter lol.

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CookCharlie

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Reviewed: Aug. 28, 2009

This pie is amazing, and so simple. I did as other reviewers did and used 2 14-oz cans of sweetened condensed milk. I used the amount of lime juice called for and thought it was perfect, I did hand squeeze key limes - it took a while but I don't think it would be quite right with bottled lime juice. My only complaint about the recipe is the cook time, it really took more like 10-15 minutes to get the pinholes.

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Trailer Park Gourmet

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Reviewed: Aug. 27, 2009

This is my first time making key lime pie, and it turned out sooo good!! I did not do the zest and increased the lime juice to 1 full cup. I did get very tiny bubbles at about 10 minutes. I love the tart and sweet!! I will not be trying another recipe for key lime pie.

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