Reviewed: Jul. 3, 2008

Delicious, refreshing, and easy. I used a store-bought graham cracker pie crust and added in a little extra lime zest. It took a lot of limes, so I used 1/2 fresh limes and 1/2 concentrated lime juice. It was not disappointing.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jul. 1, 2008

This was really easy and really good. Crowd loved it! I used 1/2 cup fresh key lime juice and 1/2 cup fresh limes. Turned out great.

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ellenanne

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Reviewed: Jun. 17, 2008

Wow! Excellent recipe and REALLY easy. I served this at my in-laws house. They love key lime pie but have never found one quite as good as the pie in Key West. Until now! Everyone LOVED the pie (and these people are stingy with the compliments). I used fresh whipped cream and pre-made graham cracker crust. I will make this again and again!

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BLENDERS

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

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. :)

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pilgrimchick210

Cooking Level: Beginning

Living In: El Paso, Texas, USA

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Reviewed: Jun. 5, 2008

WOW delicious! I did change a few things: I used 1/2 cup lime juice, 2/3 cup milk, vanilla pudding, 1/2 container cool whip and zest. It didn't fill the pie shell so I added a topping: 1/3 cup lite sour cream, tbsp lime juice and zest. It was a bit different but still VERY GOOD. Good frozen the next day too.

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ZOINKS

Cooking Level: Beginning

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Reviewed: Jun. 3, 2008

this was pretty darn good as far as no bake pie goes! yummy and delicious and easy! i used a graham cracker crust instead. i also controlled how much fat and calories went into which was nice. will probably make it again. it was so yummy frozen.

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 2008

Wow! Sooo easy and sooo good! I made it even easier and quicker by using a graham cracker crust. (used FF sw. condensed milk, and Lite Cool Whip) Limes were 99 cents each so I only bought 2 and used bottled lime juice to make up for the rest. Still outstanding!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: May 26, 2008

This is a great recipe. The grocery store I bought the ingredients at was somehow completely out of limes, so I had to skip the zest and use bottled key lime juice, but it still turned out wonderfully and I got plenty of compliments. I'll definitely make this again.

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: May 25, 2008

I made this and it was excellent. tasted just like what I used to get served in my mom's restaurant in Florida!!!!!!!!!!!!!

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jercan

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Reviewed: May 25, 2008

Loved this. Not too tart or too sweet. I did use key lime juice but left out the zest. If you do use zest be sure to get only the green part, no white (the white is what will make it bitter). I did add a bit of green food coloring because it made it look good (who cares if it's not "authentic?" Those who won't eat it if it's green are acting like food snobs)and froze it for 3 hours before serving. Excellent and not too rich. Will definitely make again. Thanks for sharing!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 20, 2008

This pie is very, very tart and the added lime zest makes it even more so, bordering on bitter. I used actual key limes, not the concentrated juice, and I added 4 ounces of cream cheese because so many reviewers said it was too fluff-like. This pie was firm as a result, but just too tart. Maybe half the called for amount of key lime juice and no lime zest would make it a perfect 5 star recipe. As prepared, none of my kids could eat the whole piece. I do like the idea of a key lime pie with vanilla pudding and whip cream, rather than egg yolks for safety reasons, so I will tinker with it. I have lots of hope for this recipe to turn to a 5 star with a little less lime. Please add the cream cheese if you want a firmer cream pie.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Apr. 28, 2008

This is a great recipe! I used real Key limes and juiced them. The only change I made to the recipe was to use a graham cracker crust. I took it to dinner with friends and was sad when one of them told me he didn't care for Key Lime Pie-- but he liked it! He said he likes pies that showcase the flavor of the lime, and this one fits the bill. My family loves it and I'll be making it frequently.

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NIKALANA

Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 14, 2008

This was my first attempt at making key lime pie and it turned out amazing. This is a great recipe for someone like me who doesn't like to spend a lot of time baking and needs an easy recipe to follow.

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Janelle7121

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Reviewed: Mar. 21, 2008

This is a FANTASTIC recipe!!! It's so tasty and so easy to make. I used a pillsbury refridgerated pie crust, bottled key lime juice, and extra creamy whipped topping along with the rest of the ingredients...I wouldn't change a thing. It seems as though you are going to have too much filling once you start pouring it into the crust, but just keep going, it settles a bit after awhile and gives you a nice thick sturdy piece of pie. The only other recipe I've used for Key Lime Pie is one from the "Betty's Pies" (famous diner in Two Harbors, MN) cookbook, I think this one is better...sorry, Betty!

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allikat

Cooking Level: Intermediate

Home Town: Wheaton, Minnesota, USA

Living In: West Fargo, North Dakota, USA

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Reviewed: Mar. 10, 2008

Great pie and very simple to make.

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tammy

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Mar. 8, 2008

My family has rated this as one of their favorites!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

By far the most flavor of the easy key lime pie recipes. I used the 9" graham craker crust. It fit fine. Next time I will bake one. The recipe is so easy it is worth it.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 9, 2008

I made this recipe just as stated and the pie was fine, but not the kind of Key Lime Pie recipe that I was looking for. It did have a nice tangy flavor and a good amount of sweetness. It was just way too fluffy. I served this at a dinner party and only 2 out of 6 of us ate our whole piece of pie. Everyone else had a bite or two and threw in the towel.

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ejw825

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Dec. 26, 2007

This pie was delicious and so easy to make. I did a few things different to make it a little healthier and my husband couldn't even tell it was low-fat! I used a reduced fat graham cracker crust, sugar free vanilla pudding, low fat cool whip, and fat free sweetened condensed milk. I will definitely make this again and again!

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LESLIEJAYHUFF

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Reviewed: Dec. 9, 2007

Fun and easy recipe. Tasted great and everyone loves it.

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billymiller

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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Key Lime Pie VIII

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