Reviewed: Jun. 30, 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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sugarbear's Mama

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2009

Too sweet

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MissMtl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

prissycat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

Very good. Will definetly make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JADA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 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!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Joannealexis1250

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 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)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

omigodshoes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

texasgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Wow! As is, this recipe is VERY tangy. I went over the reviews before I made it and it seemed to be pretty good. I made the pies and though I did notice that they were very sour, I made an unsuccessful attempt to mellow out the sourness by putting extra whipped topping on the pies. Though my family and I downed the pies, not one of us managed to keep a straight face while we ate it (we all kept laughing at each other's pucker-faces). Good recipe, but next time I'll definitely cut down on the lime juice. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pilgrimchick210

Cooking Level: Beginning

Living In: El Paso, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Yuppers213

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

Absolutely delicious! My husband couldn't stop raving! I used a homemade graham crust, and freshly whipped cream in place of the Cool Whip (1 1/4 cups unwhipped). Per reviews that it was too tangy, I cut the lime juice to 3/4 cup. This was a beautiful color with the lime zest throughout. Wonderful! UPDATE: I served this on the dessert table on Christmas Day, garnishing each slice with a rosette of whipped cream and a small piece of fresh lime - it was the first thing gone! Everyone loved it and it is so refreshing in the middle of winter.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

Tried this receipe last night. It's delicious! Husband loved it. I put 2/3rds cup of lime juice instead and only 1/4 of coolwhip from the container.Perfect! It's a keeper. Can't wait to make it again. Thankyou! Barb-B

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barb-B

Cooking Level: Expert

Home Town: Fitchburg, Massachusetts, USA

Living In: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

This recipe is undoubtedly awesome! I also tried a substitution of white chocolate pudding instead of vanilla pudding-wow! Either way, this recipe rocks! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stellasasha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

This is a wonderful key lime pie recipe! I have had people tell me it is the best they have ever had. Keep in mind it is a no- bake kind, so it does have a different texture than the traditional kind. I use the Nellie and Joes key lime juice you can get in the grocery store. Why use plain old lime juice when the key lime stuff is right there? I have made this four times. If you use the Nellie and Joes and like a tart flavor, go ahead and use the cup. If not, use 3/4 of a cup and it is still great. If you make it all low fat, I would stick with 3/4 cup of the key lime juice or else it turns out extremely tart. (but still good...)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Alpharetta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

Whoah- this was good! I'd never made key lime pie before, but this was simple and tasted delish! I made my own crust out of gingersnaps, and the flavors really popped. We loved it!

Was this review helpful? [ YES ]
1 user found this review helpful