Reviewed: Feb. 14, 2012

This was fabulous! The chocolate layer was genius. I left out the butter in the chocolate layer like someone suggested and it was fine. I will be making this again.

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Reviewer:

sunsetpond

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

Reviewed: May 7, 2011

Fantastic! We loved it. Little bit of work, but well worth it.

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Reviewer:

LALA:)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 27, 2011

After reading the reviews about the butter/chocolate separation I wasn't sure if I should waste my time. I thought the recipe was great! To use up the extra egg whites, I added a meringue topping with chopped macadamia nuts, instead of the whipped topping.

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Reviewer:

millbilly97

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Oct. 22, 2010

This was delicious! Time consuming, but well worth it. The only problem I had was that some of the butter floated to the top, but I also didn't let the white chocolate mixture set all the way before baking, and I believe that was the source of the extra butter.

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Reviewer:

panini goddess

Cooking Level: Intermediate

Living In: Solsberry, Indiana, USA

Reviewed: Feb. 24, 2010

This pie has excellent flavor and is ALWAYS a huge hit with family and friends everytime I make it. The only thing I change is completely omiting the butter in the white chocolate. It is 100% unnecessary. A good quality white chocolate is the only thing you need. I use 1 1/2 (= 6 oz) Ghirardelli's white choc. baking bar, or find any couverture chocolate. DO NOT use chips! They won't melt into the satiny liquid puddle of yumminess you want, and you will have a big gloppy mess. Also, be very careful when melting chocolate in your double boiler. One tiny droplet of water in your chocolate and it will seize.

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LJ in the kitchen

Cooking Level: Expert

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

Reviewed: Apr. 16, 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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Reviewer:

KESSLERDEE

Cooking Level: Intermediate

Home Town: Mitchell, South Dakota, USA

Living In: Tucson, Arizona, USA

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

Reviewed: Aug. 25, 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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Reviewer:

JAXON2798

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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