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World's Best Key Lime Pie
SUBMITTED BY:
June
PHOTO BY:
Laura-Jane
"Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make."
RECIPE RATING:
Read Reviews
(48)
Review/Rate This Recipe
Original recipe yield 1 - 10 inch pie
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed
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DIRECTIONS
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
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REVIEWS
Reviewed on Dec. 31, 2003 by
ISLANDHALFBREED
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ISLANDHALFBREED
Dec. 31, 2003
Variations to recipe: Use a hand mixer to blend lime juice and milk. Use the juice of 3 fresh limes for 1/2 cup of lime juice and use a few teaspoons of the zest in sweet. milk and lime juice blend. It’s a very good and light pie. For better taste, let sit a day or two. It blends the flavors well and balances the sweet/tart flavor. Juicing and zesting the limes takes a few extra minutes but well worth the reward. A MUST TRY!
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17 users found this review helpful
Variations to recipe: Use a hand mixer to blend lime juice and milk. Use the juice of 3 fresh...
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Reviewed on Feb. 26, 2007 by Ghenghis
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Ghenghis
Feb. 26, 2007
Sorry, this is NOT how you make this recipe. It takes only one 8 oz. container of whipped topping i.e Cool Whip to make this recipe correctly. 16 ozs. of filling makes enough for two pies, and is too fluffy and not near tart enough to be considered for "world's best." 1/2 cup lime juice 1 can sweetened condensed milk 8 oz. Cool Whip Thats it.
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13 users found this review helpful
Sorry, this is NOT how you make this recipe. It takes only one 8 oz. container of whipped...
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Reviewed on Oct. 11, 2005 by Kat
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Kat
Oct. 11, 2005
Wow, I can't believe how good this was! My husband loves key lime pie and he thought this one was great! It was a little too tart for us, but we after we topped it with more cool whip, it was perfect! I will definitely make again!!!
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5 users found this review helpful
Wow, I can't believe how good this was! My husband loves key lime pie and he thought this one...
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Reviewed on Jul. 29, 2005 by
Amanda
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Amanda
Jul. 29, 2005
I make this dish a bit differently. I pour the key lime juice and condensed milk mixture into the pie crust first (rather than mixing it with the topping). Then I mix a small container of heavy whipping cream with half a tub of whip cream and add 4 oz of cream cheese for a yummy topping. Then I add a lime twist on top for garnish. This is best if you prepare it the day before and let it set in the fridge over night. Super quick. Super easy. Always a crowd pleaser.
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5 users found this review helpful
I make this dish a bit differently. I pour the key lime juice and condensed milk mixture into...
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Reviewed on Jan. 7, 2003 by CGATHYE
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CGATHYE
Jan. 7, 2003
This is the absolutely best key lime pie and it is so easy to make it's unbelievable. I took this pie and another key lime pie that I baked (much more complicated recipe) and all of the people that sampled the two pies picked this one hands down. Try it...you'll love it!
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5 users found this review helpful
This is the absolutely best key lime pie and it is so easy to make it's unbelievable. I took...
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Reviewed on Jun. 11, 2007 by
Laura-Jane
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Laura-Jane
Jun. 11, 2007
I've never had key lime pie before, so I was easy to please. It tasted really nice, but it was quite fluffy. I juiced 10 key limes (and added the zest from two of them). I used the 16 ounces (roughly 500 mls, or half a large tub) of Cool Whip and it fit in my one pie shell perfectly. This recipe turned out as expected, but it wasn't very glamourous. I'd never serve it to company, but it was a nice quick dessert. Thanks!
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3 users found this review helpful
I've never had key lime pie before, so I was easy to please. It tasted really nice, but it was...
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Reviewed on Sep. 24, 2003 by ICHELEY
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ICHELEY
Sep. 24, 2003
I use this recipe all the time and I love it. I use key lime juice for it, about 2 x the amount that it calls for b/c I love the tart taste. I've also decreased the whipped topping in half and added lime zest before. Instead of putting it into a full sized graham crust, I use mini phyllo pastries to make individual portions (usually makes 3-4 boxes worth!) Occasionally with the left overs I add crushed strawberies or raspberries to make fruit dip. Its always the first to go in any buffet!
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3 users found this review helpful
I use this recipe all the time and I love it. I use key lime juice for it, about 2 x the...
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Reviewed on Dec. 15, 2006 by Renee
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Renee
Dec. 15, 2006
This recipe is great and fast to make I have been making this recipe for years. The only thing different I do is use an Oreo cookie crust. Yummmm
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2 users found this review helpful
This recipe is great and fast to make I have been making this recipe for years. The only...
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Reviewed on Aug. 29, 2002 by
MPWELTY
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MPWELTY
Aug. 29, 2002
This pie is great! Very simple to make, I added a whole cup of lime juice to make it tart. I really don't like whipped topping, but in this pie it was great, very light. Warning, do not let pie sit out at a pot luck, even if the room is cool and the pie is well chilled, it tends to melt!
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2 users found this review helpful
This pie is great! Very simple to make, I added a whole cup of lime juice to make it tart. I...
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