Reviewed: Jun. 18, 2005

I thought my best friend made an awsome key lime pie! My family loved it (as did my best friend!). Will definately make again. Thanks!

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STEPH61

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Reviewed: Jun. 17, 2005

This was excellent! We used the sugar free/ fat free pudding, lite Cool Whip,and 3/4 C of lime- it was perfect! Thanks for an awesome recipe.

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JILLERICKSON

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Reviewed: Jun. 11, 2005

This is excellent for a short-cut key lime pie. I use only 3/4 C. of lime juice instead of 1 C. and I buy a HoneyMaid graham cracker crust.

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FARM WIFE

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Reviewed: May 20, 2005

I have made this pie several times and everyone asks for the recipe! It is sweet and tart at the same time and I love it. Super easy to make! Takes about 15 minutes total to make. Tastes good out of the freezer. Thanks for the wonderful recipe!

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BROOKIEMR

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Reviewed: Apr. 18, 2005

This is the best key lime pie I have ever tasted! I used the 2 extra servings graham crust instead of the regular and added a little extra whipped cream on top. It is the perfect combination of sweet and sour. YUM! Thanks Charlotte!

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SROOP

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Reviewed: Mar. 13, 2005

This is a great pie - nice and tangy. It is so easy and so good. I will add this to my favorite recipes. Great made with lemon too.

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JDIXON

Cooking Level: Expert

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Reviewed: Feb. 26, 2005

This is delicious! I used Nellie & Joe's Key Lime Juice. It made it very tart (that's why only 4 stars). Next time I think I will cut the juice down a little. Make sure to use a deep dish pie crust, as the recipe makes a good amount of filling. I could have made a second pie with the extra filling, but I filled small dessert cups with it, piped on some extra whipped topping and called it Key Lime Mousse!

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ERINASHLEY

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Reviewed: Dec. 5, 2004

I have made this key lime pie at least once a month for several months and it never fails to ring up compliments. So easy too make. Fail proof recipe. Thanks Charlotte.

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Kathy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Goodview, Virginia, USA

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Reviewed: Dec. 1, 2004

I love this version of the pie. It's very simple to make and very tasty. It doesn't take long at all. I added green food coloring to make it look green and to add it just for fun. Also, it's great with Redi-Whip on top. I will be making this dessert more often. Thanks Charlotte!

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Carrie

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Enid, Oklahoma, USA

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Reviewed: Aug. 15, 2004

This was excellent! So easy and so flavorful! I did use a graham cracker crust and the filling was fluffy and smooth and filled it up nicely. I also put it in the freezer to chill it quickly and then decided to put it back in the freezer after serving some and when I had a piece the next day, it was fantastic frozen also. Thank you Charlotte for the wonderful recipe,,

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SHERLIE

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Reviewed: Aug. 13, 2004

My store-bought crust was in a million pieces when I got home. So I piled the filling high into 5 beautiful crystal wine glasses and topped it with whipped topping, a little bit of the crushed shortbread crust, decorated it with a slice of lime of the edge and it was beautiful! Made it exactly as printed -- it's tart-tart-tart ...and great-great-great! I'll make it again soon!

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DAFFY2

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Reviewed: Aug. 13, 2004

This pie was really good, especially for how easy it was to make AND for the fact that one could make it nearly Fat Free. My husband really liked it, as he is a fan of Key Lime Pie but always feels so heavy and gross after he consumes even a little slice of the more traditional version with all of the egg yolks...so in his opinion I suppose the recipe would receive 5 stars. I, on the other hand, thought it was good, but I think I would cut down on the lime rind because it was just too "limey"...not too tart, but too much rind flavor...Still a fablous recipe overall though! Wonder how this recipe would translate to a Lemon Meringue Pie??

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BABYCAKES291

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Aug. 11, 2004

Erm... how can you possibly think you can go from sweetened condensed milk to evaporated milk or 2% milk? They're completely different! Combining sweetened condensed milk with lemon or lime juice makes for a moussy "lemon curd" texture - even on its own, with nothing else added - that makes a yummy filling or spread. Replacing it with evap or 2% milk is an error, and the understandably sub-par results are surely not the fault of the recipe, which is both easy and delicious. I give it four stars only because I'm a bit of a purist and prefer real whipped cream instead. Whipped cream lifts it up to five. :)

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Morena

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Reviewed: Apr. 26, 2004

Not very good. Maybe that's because I messed with the recipe a bit (did someone's suggestion of using 1% milk), and the lime juice was WAY too much. The pie got soggy and very watery, my family and I didn't like it.

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TWIG156

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Reviewed: Mar. 26, 2004

Delicious! This is one of the best Key Lime Pies I've tasted. I used a graham cracker crust and only 3/4 cup of lime juice (I think it would have been a bit too tart with any more). Thanks so much for a great recipe!

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MEBELL

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Reviewed: Feb. 10, 2004

Loved this recipe! So quick and easy to make. I made this twice, and both times I used little tart shells.

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caroline

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2003

Easy, easy, easy! I only had 1/2 cup fresh lime juice, and added bottled to complete amount. Next time I think I would reduce the amount, it came out very tart and tangy! We added some additional whipped topping when we served it to help balance out the tartness and it was great!

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B. Robinson

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Reviewed: Sep. 2, 2003

Great recipe!! Came out just like the one at a famous resturant. Definately a keeper. I followed some of the suggestions and did substitute whipped heavy whipping cream for the whipped topping as I am not a fan of the frozen type. I used bottled lime juice and next time would reduce the amount slightly, and also tinted the pie a pale green shade. Make sure to chill well so the pie keeps its form. I was in a hurry and didn't have well formed pie slices.

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HLARA

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2003

This is so easy. I used a graham cracker crust because I didn't want to heat up the kitchen. Also, I substituted regular milk for the evaporated milk and whipped cream (unsweetened) for the whipped topping. Came out soooooo good.

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SAS1950

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Reviewed: Jul. 26, 2003

This is was an easy way to enjoy Key Lime pie. It was sweet & tart. Yum! The guys fought for the left over slices. I think it would be great with a graham cracker crust.

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AGERICK

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Key Lime Pie VIII

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