Reviewed: Jul. 8, 2009

This was a real hit both times we've served it. I used less of the condensed milk--just 2 cans-- no fat milk and low fat sour cream are fine substitutes. One of our guests had spent time in the Keys and said this was better than the pies he had enjoyed there.

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Sudie B

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

So good. So easy (if you cheat like me and buy bottled key lime juice!). I use lemon or lime zest depending on what I have around. Try this recipe if you haven't; it's delicious and perfect if you're crunched for time!

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angelicassj

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

I rarely make desserts that are better than restaurant quality, but today this one really did it! I did not change anything in the recipe and it came out great. I used 2 cans of condensed milk (about 3 cups) and the consistency is thick and easy to slice. It had the right amount of sweet/tart and was just wonderful in every way.

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Tiffany

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Reviewed: Jul. 6, 2009

Sublime, divine, dare I say "perfection"? This has to be the most awesome pie I have put into my mouth in a long time. I put the filling into a "nilla wafer" crust, and topped mine w/ homemade whipped cream, (a pint), sweetened w/ 2 TBSP. powdered sugar and 1 tsp. vanilla. Sublime, divine, and dare I say perfection? Wait a minute, I already said that! ;)

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Kenreanne

Cooking Level: Expert

Living In: Pasadena, Maryland, USA

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Reviewed: Jul. 6, 2009

This recipe is great! Kudos, this is the first recipe I have followed to a T, and glad I did! It has a great lime flavor.

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kat

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

An awesome dessert and so easy to make!! Cool, creamy, tart, and tangy. This is the perfect way to end a meal on a hot summer day. YUM-O!!!!

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MTNDEWNUT

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Reviewed: Jul. 4, 2009

YUM,YUM,YUM!! The flavor was PERFECT!! Sooooo easy!! Thank you so much for a fabulous recipe!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jul. 2, 2009

So delicious!! I used key lime juice instead of juicing the limes and I whipped cream for the top. Everyone was so impressed and it was so easy to make!

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tara27

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Reviewed: Jul. 1, 2009

This pie is absolutely delicious and a perfect summertime treat. I am making it this weekend for the 4th of July. I follow the directions exactly as they are listed, making my own graham cracker crust, and it comes out just right. It's wonderful!

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Ashley B.

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Jul. 1, 2009

I've made this pie a total of 3 times now, and I can only say that this is the best key lime pie I've EVER had. The first time I made it, we just sent the limes through a juicer, and it left the pie with a very bitter taste. The other two times, I made it, it turned out PERFECT!! The only thing I changed, was instead of a graham cracker crust, I used crushed Nilla wafers. I've read a few of the reviews that say it was too sweet, or not tangy enough, and think they might be putting in 3 cans of sweetened condensed milk instead of three cups. It's always turned out just right for me, not too sweet with just the right bite!

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Jaymes

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Reviewed: Jun. 30, 2009

This was very good as others had stated - I used 1c. fresh key lime juice. I also used 1 reg. / 1 fat free can condensed milk. turned out great and saved some calories.

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palominocharlie

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Reviewed: Jun. 29, 2009

This pie is FANTASTIC!! I made it for Father's Day since Key Lime Pie is my husband's favorite. The family has not stopped raving about it. It's been just 2 wks and they have already requested another one. I think the sour cream is the "secret" to this pie. It really makes it set nice and firm. I've tried other recipes with egg yolks and they didn't have such a nice consistency.

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VANNA106

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Reviewed: Jun. 29, 2009

This pie is fabulous! I substituted light sour cream and low-fat condensed milk. I also purchased a graham-cracker redi-crust and also "Nellie & Joe's Key Lime Juice". I was surprised to find the juice in my Arizona supermarket!

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carolscw

Living In: Sun City West, Arizona, USA

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Reviewed: Jun. 29, 2009

SOO GOOD! I used a regular pre-baked pie crust (personal preference) and this pie turned out perfectly. Thank you!

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Emsmom

Cooking Level: Expert

Home Town: Marengo, Illinois, USA

Living In: Spotsylvania, Virginia, USA

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Reviewed: Jun. 28, 2009

Delicious! Very easy to make! P.S. Try with lemons. I made three of these for our family reunion and EVERYONE loved it, even my cousin's daughters (they are very picky eaters).

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Loved this recipe! This is the first Key Lime Pie recipe I have tried. I loved the consistancy and flavor. I left out the rind because I accidentally threw away my limes before getting the zest. Also, I didn't have a full 3/4 cup lime juice. Next time around I will be sure to add the zest and the full amount of lime juice to see if that will give it a little more bite than the one I just made. I loved how easy it was to make!

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lillsoldat

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Reviewed: Jun. 27, 2009

This came out amazing! Graham cracker pie crusts were on sale, so I cheated and bought one premade. I used 2 and 2/3 cans of evaporated milk, and additional 2 tbs of lime juice (I had squeezed 7 Mexican limes by hand and that was just over 3/4 cup). A tip for squeezing limes: roll them around pressing firmly on a countertop, and when you slice in half, the juice practically gushed out with the slightest squeeze. this is SO creamy and so delicious- you gotta try it!! It hold so well, and set beautifully.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 25, 2009

I LOVE LOVE LOVE this recipe!!! It has made me a star this summer! I've squeezed so many key limes I'm about to have forearms like Popeye!! :) Everyone has loved this pie!! I, too, used 2 full cans of condensed milk and followed the rest of the recipe exactly. Another helpful hint... If you let the keylimes get to room temperature, it's sooooo much easier to "squeeze" them. Thank you, AnnRichardson for this recipe! Happy Summer everyone!

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