Reviewed: Oct. 24, 2009

Goody and has a nice tang. I bet this would be just as good with lemons.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Sep. 12, 2009

This is soo good! Didn't have lime so I used Lemon.

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skipper

Cooking Level: Expert

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Reviewed: Sep. 10, 2009

The is one of the best Key Lime pies recipes I've ever tried. I love that it's nice and tart. The whipping cream on top really adds to pie. I did how ever change one thing. I used a shortbread crust (flour, butter and crshed pecans) It was yummy. I'll be making this several more times!

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TERRIE3566

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Orient, Ohio, USA

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Reviewed: Sep. 7, 2009

This was certainly easy and quick, no complaints there. I do prefer the graham cracker crust on my key lime. But overall, a tasty pie.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Aug. 20, 2009

This was awesome. It's creamy and tangy and sweet with tons of lime flavor. I love lime! I ended up using about 12 small limes to get all the juice. It made more than enough filling for the shell, so maybe next time I can get a bigger shell. The leftovers were awesome as a dip with graham crackers though!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 5, 2009

OMG this was soooooo gooooooddddd!!!!!! It was gone in three hours! I made no changes and it turned out the best. THIS IS THE BEST RECIPE I HAVE EVER GOTTEN OFF OF THIS WEBSITE!!!! Truly amazing! I will make this again, DEFINATELY!!!!!! :) :) :)

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Natalie Taylor

Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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Reviewed: Aug. 5, 2009

I'm only giving 4 stars but only because from a texture standpoint I do not prefer so much whipped topping mixed in the batter. I only addded 5 ounces of whipped topic and feel like I'd pull it down even more...maybe down to a couple ounces so that it has more of a heavy texture. I also used key limes (took me forever to get all those things squeezed but the flavor was worth it). The flavor was absolutely delicious!! Dreamy and perfect. Will definitely make again!

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KelliKupcakes

Cooking Level: Intermediate

Home Town: Boelus, Nebraska, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 27, 2009

I made two batches of this recipe side by side. But, I left out (inadvertantly) the pudding mix in one of the batches....and that batch was SO much better! I also tried this crumbling a graham cracker crust into individual size footed glass bowls. They were adorable and delicious (without the pudding!) Lastly,I found a *huge* difference in using fresh limes vs. bottled key lime juice. The bottled juice left a stong imitation lime after taste. I'll only use fresh lime juice now.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jun. 26, 2009

Fantastic! I read reviews prior to making so I cut down on the lime zest and used already bottled lime juice and decreased that amount a little too. I also put in a graham cracker crust. I am big on presentation so I piped whip cream around the edges and lightly sprinkled with lime zest. I made it for my husband for Father's Day and it was fabulous on a hot summer day! Will for sure make again. It went fast!!

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Sugarbear's Mama

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

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Reviewed: Jun. 24, 2009

Too sweet

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JM

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

I used lime instead of key lime and didn't add whipped cream since I felt it was already so soft. I think 1 cup of lime is too much. I have a hard time eating a big slice since the acidity level is too high for my liking. next time 3/4 cups if I redo it.

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MissMtl

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Reviewed: Jun. 1, 2009

Very good, but better w/ some changes. I made it the 2nd time with 3/4 cup of fresh lime juice and only 2 tsp. of lime zest - I also used a bought graham cracker crust. Much better, IMO. We like to eat it frozen - very refreshing on a hot day.

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prissycat

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Reviewed: Apr. 28, 2009

This was a good pie. Not tart enough for my taste. I used whip cream and not frozen whipped topping. Might try again to make it tarter...not sure how though.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Apr. 19, 2009

Very good. Will definetly make again.

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JADA

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

So easy and Delicious. I used lemon pudding rather than vanilla pudding. I used 3 regular limes(not key limes) and 1 lemon. And used half the amount of cool whip called for. I kept everything else the same. The result was a thick and lite Lime Pie. I made it for dessert and my family of 4 adults ate the whole thing that night. HIGHLY RECOMENDED!!!!

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Joannealexis1250

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Reviewed: Mar. 5, 2009

Very yummy. Would make it again and cut the lime juice down to 3/4c. And for those of you who are wondering what the nutritional numbers are when you substitute reduced-fat graham cracker crust (Ready-Made, Keebler brand), low-fat sweetened condensed milk (Eagle Brand),and Lite Cool Whip, here are the details per serving. I used regular Jell-O Instant Pudding because the fat-free/sugar-free was 1oz and the recipe called for 3.5oz and I wasn't sure it would work. (cal/fat/carb/prot) Pudding (45/0/11.5/0), Crust (100/3.5/15/1), Whip (62.5/3.1/9.4/0), Lime Juice (8.25/0/2.8/0.14), Condensed Milk (162.5/1.8/28.7/3.75), TOTAL per serving (378.3/8.4/67.4/4.9)

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omigodshoes

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Reviewed: Mar. 1, 2009

I was looking for a recipe to replicate the J. Alexander key lime pie and this is as close as it gets! I made a few changes: I omitted the rind, I added two drops of food coloring to get the light green color, I used fresh key lime juice - about 24 key limes. It takes a while to juice but well worth it. I hate cool whip so I used canned whip cream but only 1/4 cup since I love the fresh, tart flavor. For those who love tartness you can increase the key lime juice (way better!) but if you like sweetness then reduce the juice. I used a store bought graham crust. Let it set in refrigerator for 2 hrs, great taste!

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texasgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 15, 2009

I made this for my brother in law because Key Lime is his favorite pie. I am not normally a fan, but I really enjoyed this pie. So did he, and he's requested it several more times! Be careful not to add too much of the lime rind because it can make it too bitter. I also use heavy whipping cream in place of the cool whip. Great flavor!

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 15, 2009

This is seriously the best key lime pie ever. It's super easy and it's the perfect blend of sweet and tart. I will be using this recipe often!

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Yuppers213

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Reviewed: Jan. 5, 2009

I made little "dessert shooters" in disposable shot glasses. I topped each with a squirt of canned whipping cream and a sprinkling of crushed crumbs (instead of crust). Huge hit! Just the right amount of tangy sweetness. Loved 'em!

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