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Reviewed: Jun. 17, 2008

Insanely delicious! My whole family LOVED this key lime pie for Father's Day and even my dad (super critical) raved about it! I had no problems melting the chocolate w/butter in a double boiler, but it took some vigorous stirring to get it to combine. I would cut the chocolate/butter part by half though, as it created a very thick layer of chocolate that was hard to cut through. I would also add another half recipe for the pie crust, but we like a thick crust on our pies. But this recipe is perfectly good as is, too!

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Reviewer:

Patty


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Reviewed: May 27, 2007

This recipe is incredible. I have made it multiple times now and it is a family favorite. To solve the "too much butter" debate once and for all. It is NOT a typo but you do need to use real white chocolate (I use Ghiardellhi brand) and make sure to melt it very slowly over a double boiler. If done correctly all of the butter is absorbed smoothly into the chocolate. I made a variation of this recipe that turned out wonderful today. I cut down the lime juice by maybe 1/8 cup and added about 1/2 cup or a little more pureed fresh strawberries. The result is a tangy strawberry lime endeavor that is just out of this world in taste!!! I have also added 2 pureed peaches to the lime juice and an additional egg. That version was wonderful too.

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KESSLERDEE


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Reviewed: Oct. 10, 2005

There is something really wrong with the reciepe. 8 tablespoons is far too much. All that butter melted and floated to the top. The pie ended up tasting like eating a stick of butter. Big waste of time.

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Reviewer:

Mike D.

	Cooking Level: Intermediate
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Reviewed: Oct. 15, 2003

"WOW"

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KDPFISTER88


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Reviewed: Sep. 4, 2003

I'm sorry to say I had very poor results with this pie. I love key lime pie and was sure this would be a fantastic one. Now I am wondering if the 8 tablespoons of butter you mix with the white chocolate is a misprint. That is way too much butter, the white chocolate could not incorporate it. When I melted it and poured it into the pie crust it was already separating and the baked pie was positively swimming in butter during baking. There was a pool on top when I pulled it out of the oven, that I had to sop up with paper towels. I also thought the crust was much too gritty, like crunching gravel. For all the time I spent I was so disappointed. I've since then read that butter should never be mixed with melted chocolate, but should have been melted with one tablespoon of shortening.

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JAXON2798


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Reviewed: Jul. 7, 2003

Wonderful taste combination! The 8 tablespoons of butter with the white chocolate was too much - I would definitely reduce it. I also added chopped macadamia nuts and toasted coconut as a topping over the whipped cream.

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KSINWIS


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Reviewed: Jan. 18, 2003

This recipe took me most of the day to make with having to freeze and bake and freeze and bake etc. BUT, it was SO-O-O-O worth it. I used only real lime juice and no concentrate, which makes a BIG difference in the flavor. I made it in an 8x8 square pan in bar form instead of pie, and it worked perfectly. If you have to impress them at the potluck and you have time to make it, bring this. I have never had any key lime anything that was this delicious.

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Pati


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Reviewed: Sep. 11, 2002

After searching forever for a good key lime and chocolate recipe, I happened upon this one and tried it. Fabulous! I made it with dark chocolate instead of white and turned out great. I also tried using half of the macadamias and adding pecans to the crust for a little different twist and that was good too. The possibilities are endless.

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Reviewer:

STOPPERO


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Reviewed: Aug. 29, 2002

This pie is amazing! I'm not even a big key lime fan and I loved it! Those who like key lime will drool.

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Reviewer:

TSTREETT


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Reviewed: Aug. 29, 2002

this pie rules

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Reviewer:

KI_KI_RULES


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