Reviewed: Oct. 23, 2007

Very good but very tart. Next time I will either reduce the lime juice or up the sweetened condensed milk. Another reviewer used frozen limeade concentrate. That sounds good too.

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 17, 2007

easy and delicious

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kimgae

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Reviewed: Oct. 6, 2007

I've tried other recipes and this is the BEST. I also like "Easy Key Lime Pie I", but I made both for some friends and this pie won hands down! It has a better "sour" twist to it. I followed the recipe to a tee and it was perfect. No need to tweek it at all!

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Holly K

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Reviewed: Oct. 4, 2007

This is a great recipe. I add 2-4 oz of cream cheese to make it a little fuller.

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Loni

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Sep. 22, 2007

I do not like lime or lemon anything... but this! I love this pie!!! It was just a little tart... but still great! I used bottled key lime juice and a graham cracker crust. I just need to figure out how to make it a little sweeter, but I will continue making this pie! Very good!!!

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LISSALU

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

This was very good!! everyone seemed to like it, my mom even took the leftovers with her to work the nexr day. I think the only thing I would change is instead of using a whole tub of whipped cream i would half it,I found I had way too much filling for the size of my crust I could have made 2 pies if I had done this. I did'nt find this pie to be either too tart or too sweet, perfect

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Jill

Cooking Level: Intermediate

Living In: Thorold, Ontario, Canada

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Reviewed: Jul. 31, 2007

A few nights ago I got a small slice of key lime pie at a restaurant for $6 then decided to try making my own. This recipe was just as good - the taste is incredible (just the right amount of tartness), and even more incredible is how EASY it is to make. I used bottled lime juice and a store-bought graham cracker crust and garnished with thin lime slices. Thanks for sharing!

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STS

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Reviewed: Jul. 12, 2007

Love, love, love this recipe!! It was so easy, yet tasted like I slaved over it! I used the bottled Key Lime juice instead of regular lime and my sister and I (who are both avid Key Lime pie fans) thought the tartness was perfect, but my husband thought it a little too tart and added whipped cream to the top of his to cut the tartness. We all agreed the only way to improve this would be to melt white chocolate and pour a thin layer over the crust before adding the filling. I also used the graham cracker crust. I will be making this frequently this summer!

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MOMTOKTL

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Reviewed: Jul. 7, 2007

This is a good variation from the Real Key Lime pie. Key West would not serve it, however. And, people, PUHLEEZE.....Key Lime Pie is NOT green. It is the color of the juice. I would not touch a piece of green Key Lime Pie.

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MARGIE402

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Reviewed: Jun. 26, 2007

Great tasting! I was a little worried about the taste of the condensed milk but I couldn't taste it at all. This is a brilliant recipe (I used 1 cup of frozen Limeade concentrate instead of lime juice, so I guess I can only call mine Lime Pie). It was very delicious and better than store bought. The hubby loved it too and wants me to make it again this weekend.

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Mina

Cooking Level: Expert

Living In: Decatur, Georgia, USA

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Reviewed: Jun. 24, 2007

Oh my, this was heavenly. I used regular limes, not key limes, and it was the perfect tartness. I made a graham cracker crumb crust to go with it. Was super easy and absolutely divine. Hope it lasts till tomorrow :-)

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tata

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Reviewed: Jun. 10, 2007

Hubby had been begging for Key Lime Pie ever since I bought Key Lime Juice by mistake. I decided to try this recipe and he said it was incredible! I only made one change and that was to use a graham cracker crust. I even tried it and thought it was very refreshing and I don't care for the taste of limes. It wasn't too tart or tangy. I had extra filling so I put it on graham crackers and froze them for a frozen treat. Those were really great also! Definitely a make again recipe

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ShawnDell31

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2007

This was wonderful and so easy to make. My husband said it was the best key lime pie he has ever had. I would agree, especially when comparing it to how easy it was to make. I also used fat free products and it tasted incredible. This one will be done many times over. Thanks for the recipe.

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Renee

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Reviewed: Jun. 4, 2007

This recipe was good except the lime zest made little chunks in the pie, and it was not good. Only eat one slice, or you will get a stomach ache.

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Jasmine

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: May 27, 2007

It was great. I needed to add some extra limes and lime juice to make it a little bit more tart, but it came out great and was very easy. I also grated lime on top when I was finshed for added decorative flare.

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candice

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Reviewed: Apr. 29, 2007

This pie is absolutely delicious. I used a premade pie crust. I found that 1 cup of lime juice was perfect, but I like mine really tart. I too was skeptical about adding vanilla pudding, but it worked out well. I will definately make this one again.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2007

I thought this would taste a bit like instant vanilla pudding but it doesn't. It tastes very close to regular baked key lime pie and I didn't think it was too tart, although I did use regular limes. It's very easy to make. I had to add some green food coloring because otherwise it is yellow...which is fine too. I also used a graham cracker crust where I crushed 1 cup of graham crackers, added 3 Tablespoons white sugar and 5 Tablespoons melted butter. Mixed it together and pressed it into a 9 inch pie pan. I cooked it at 325 degrees for 5 minutes and let it cool before adding the filling. Great recipe. Thanks!

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 31, 2007

I've never had key lime pie before I made this one so I don't know if it tastes "right" or not, but it's fabulous. Nice and tart. I love this recipe and have made it over and over.

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