Reviewed: Oct. 26, 2009

Even though I only used an 8 oz container of whipped topping, the pie needed more than 1/2 C key lime juice for our taste, so I just kept adding juice until it was tart enough. I made 48 bite-size pies using graham cracker crusts made in mini cupcake pans. These were a hit with our friends. Sometime, I'll try mixing only the key lime and sweetened condensed milk like another reviewer suggested, topping each slice with a dollop of whipped topping.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Oct. 10, 2009

I love key lime pie and looked for along time for a good recipe and this one is it.

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stacie

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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Reviewed: Sep. 28, 2009

This is the best key lime pie I've ever had. It was delicious and not congealed like other key lime pie recipes. It was light and creamy. I used 8 ounces of whipped topping. I think that's what the person who submitted this meant to post. I also used grinded rind from one lime and garnished the pie with lime slices.

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bunnyfry

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Reviewed: Aug. 22, 2009

This turned out perfect each time I made it. I have used both fresh key limes and bottled lime juice. Both were excellent. I also substituted unwhipped cream (about 1/2 to 3/4 cup) for the whipped topping.

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Mary Ellen

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Reviewed: Aug. 18, 2009

My family begs me to make this whenever I can. I also make it everytime we have to bring a dish. It gets rave reviews and I am always giving out the recipe. The only problem is that this recipe makes me two pies, which works for me:) I take one with me and put the other in the freezer for my husband. He loves it frozen. SOOOO Yummy!!!

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insanemomof7

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Reviewed: Aug. 18, 2009

Have made this several times;always turns out great.The last time I made it,my granddaughter said it would be good as a frozen pie,tried it that way;letting it get firm in the fridge first & slicing it before putting in the freezer,then putting it in the fridge a couple of hours before serving to let it thaw,just a little.It was great!

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SUSLAR

Cooking Level: Expert

Home Town: Camden, South Carolina, USA

Living In: Lexington, South Carolina, USA

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Reviewed: Jul. 25, 2009

I bake the crust alone for ~10 minutes before adding contents. This helps counter the mushy factor!. Fantastic and easy recipe. I also make my own whipped cream topping.

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Gracia

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Reviewed: Jul. 4, 2009

This is wonderful. I always get asked for the recipe. To decrease the fat, I make my own crust & use light margarine for the crust and use fat free condensed milk & fat free cool whip for the pie filling and it's still wonderful; no one knows the difference.

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GPOSBORN

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Reviewed: Jul. 4, 2009

Very easy, very delicious recipe. I have made this 4 times now, and get loads of compliments every time. I arrange half of the whipped topping in dollops around the outer perimeter with one big dollop in the middle. This looks lovely and lets the barely-lime green filling show through!

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HeatherRose

Cooking Level: Intermediate

Home Town: Brandenburg, Kentucky, USA

Living In: Rochester, Minnesota, USA

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Reviewed: May 3, 2009

This was the first time I made a key lime pie my husband wanted, the last time he had key lime pie was as a kid in Florida said it was better then he remembers.

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tpepperbaby

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Reviewed: Mar. 16, 2009

I made this using the fat free cool whip and mixed lemon juice, lime juice and fresh lime juice (what I had on hand). Everyone loved it and wanted the recipe. This is a great "no cook" recipe since my oven was broken at the time.

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Bezzi44

Home Town: Melbourne, Victoria, Australia

Living In: Holland, Michigan, USA

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Reviewed: Nov. 12, 2008

I had this recipe years ago when I found it on a key lime juice bottle and then I lost it! I feel like I have found an old friend! Awesome is all I have to say about this pie.

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stressedcook

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Nov. 2, 2008

I have made this literally dozens of times. It has become a family favorite and always a hit at summer parties.

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Connieella

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Reviewed: Sep. 27, 2008

I agree with others that this pie is better with a little less whipped topping and a little more lime juice. My husband had mistakenly opened a can of Cream of Coconut which is like coconut flavored sweetened condensed milk. I made 4 pies and used it instead of one of the sweetened condensed milks. It was super. Thanks for this recipe and the other reviews which helped me to come up with my own version of this delicious pie.

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momtortuga

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Reviewed: Sep. 4, 2008

Wonderful and easy. I followed the recipe exact and it turned out great.

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mswilson

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

Great, fast, easy recipe and my family LOVES it! I have also used 8oz in place of the 16 oz whipped topping and it's still great!

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Barbie Ann

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Reviewed: Aug. 4, 2008

Great recipe,though I like my version a little better, I used a half cup of a mix of lemon and lime juice, 10 oz of whipped topping, and14 oz of the condensed milk, I also used my own pie crust, using 10 and a half honey-maid graham crackers, 1/3 cup of melted butter, and 1/4 cup of brown sugar, mix all of it in a food processer, then cook at 375 for 6 min, hope this helps

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Ruingliff

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Hayward, California, USA

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Reviewed: Aug. 4, 2008

This recipe was was quick, simple and tasty. I have made several pies and found that it does taste better using fresh lime juice you squeeze yourself vs. the the lime juice you buy in a bottle. It is a great summer treat and a hit with everyone that tasted it. Enjoy!

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sher

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Reviewed: Jul. 30, 2008

Not exactly "world's best" since it is a shortcut pie and not the original way to make it, but I really do like this pie for a quick dessert. Definitely only use 8 oz. of cool whip in the pie and use the rest to spread on top once it has set if you want too.

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Carrieh82

Cooking Level: Intermediate

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Reviewed: May 26, 2008

This is just O.K., but not fabulous. I like that it is easy and nothing to sweat over. The variation that I prefer is this: one can of limeade concentrate, 1 can sweetened condensed milk (mix together). Whip 2 cups of heavy whipping cream until stiff peaks form. Gently fold in the cream with the lime/milk mixture - do not over mix. Pour into 2 graham cracker pie shells. Let sit for three hours or overnight. This is a fluffy, creamy mousse-type of a pie. Very good!

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